Rinse 1 cup brown rice under cold running water until water runs clear.
Bring a large covered pot with 12 cups of salted water to a rolling boil over high heat, then add the rinsed rice and boil uncovered for 30 minutes without stirring.
Drain the cooked rice in a fine-mesh strainer, return it to the pot, cover (off heat) and let sit for 10 minutes.
While the rice cooks, heat 2 tablespoons olive oil in a medium saucepan over medium heat; sauté 1 chopped garlic clove until golden, then add the chopped onion and cook until softened.
Add 4 diced tomatoes to the pan and cook about 5 minutes, then add 1 1/2 lb ground turkey and cook about 10 minutes until no longer pink.
Stir in 3 tablespoons lite soy sauce and 1 tablespoon Worcestershire sauce, then add the diced potato, diced carrot and diced red bell pepper; cover and simmer over low–medium heat 10 minutes.
Add 1 cup frozen peas and 1/2 cup drained raisins, cook another 10 minutes until vegetables are tender and flavors meld; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, heat 1 tablespoon olive oil in a skillet and brown the sliced overripe plantains briefly on both sides until golden; transfer to a plate and wipe the pan clean.
Using the same skillet with a little oil, fry the 6 eggs to your liking and season them lightly with salt.
To serve, place the drained white rice on plates, top with a fried egg, arrange fried plantains and spoon the ground turkey and vegetable mixture alongside; serve hot.
