Before starting, wash and dry all produce. Add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling broth, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions.Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Trim snap peas.Peel, then mince or grate 1 tbsp (2 tbsp) ginger.

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.Add snap peas and season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Reheat the same pan over medium-high.When hot, add 1/2 tsp (1 tsp) oil, then turkey. Season with remaining garlic salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**

Add ginger to the pan with turkey. Cook, stirring often, until fragrant, 1 min.Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce. Cook, stirring often, until warmed through, 1-2 min.

Fluff rice with a fork, then stir in half the green onions. Divide rice between plates, then top with stir-fried veggies and turkey. Spoon any remaining sauce from the pan over turkey. Sprinkle remaining green onions over top.