Before starting, wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt 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 water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

Meanwhile, trim, then halve snow peas.Zest, the juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop chili. (TIP: Remove seeds for less heat. We suggest using gloves when prepping chilis!)

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then snow peas. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer snow peas to a plate, then cover to keep warm.

Add 1 tbsp (2 tbsp) oil to the same pan, then onions and turkey.Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper.Add chilies, brown sugar and ginger-garlic puree. (NOTE: Reference heat guide.) Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.

Remove the pan from heat.Stir in lime zest, soy sauce, fish sauce, snow peas, 2 tsp (4 tsp) lime juice and 2 tbsp (4 tbsp)water. Cook, stirring often, until snow peas are warmed through, 1-2 min.

Fluff rice with a fork, then season with salt and pepper, to taste. Divide rice between plates.Top with turkey mixture.Squeeze a lime wedge over top, if desired.