Preparation Steps

• If you don't have warm cooked rice ready, start 1 cup uncooked rice (or follow package directions) so you have about 2 cups cooked; keep it covered and warm until serving.
• Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, lime zest and black pepper in a small bowl; set the sauce aside so flavors meld while you cook.
• Heat a large nonstick or stainless steel skillet over medium-high heat. Add the neutral oil and swirl to coat. Add the diced onion and cook, stirring occasionally, until edges begin to brown, about 3 minutes.
• Add the ground turkey, breaking it into small pieces with a spatula. Spread it into an even layer and allow it to sear without moving for 1 minute to develop color, then stir and continue cooking until the turkey is mostly browned, about 4–5 minutes.
• Stir in the garlic, bell pepper and shredded carrots and cook for 2–3 minutes, until the vegetables are just tender-crisp. If the pan becomes dry, add a splash of water to deglaze and lift any browned bits.
• Pour the prepared sauce over the turkey-vegetable mixture, stir to combine, and simmer for 1–2 minutes so the sauce reduces slightly and coats everything evenly.
• Taste and adjust seasoning — add a pinch more pepper or a squeeze of lime if you want more brightness. Remove the pan from the heat and let the mixture rest for 2 minutes; this helps the flavors settle and the sauce thicken a touch.
• Divide warm rice among four bowls. Spoon the saucy ground turkey and vegetables over the rice, then finish each bowl with sliced green onions, a sprinkle of toasted sesame seeds and a lime wedge on the side.