In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce.

Trim green beans if necessary; cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems; roughly chop leaves.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.

Break up meat into pieces and continue cooking until turkey is cooked through, 2-4 minutes more.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for turkey. Cook (no need to break up into pieces!) until opaque and cooked through, 4-6 minutes.

While turkey cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully drain any excess water.

To pan with turkey, stir in cooked green beans, sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until turkey mixture is thoroughly coated, 1-2 minutes.

Remove from heat and stir in a squeeze of lime juice to taste.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide between bowls and top with turkey stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.