• Before starting, add 1 1/2 cups (3 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
• Using a strainer, quickly rinse rice.
• Wash and dry all produce.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Trim then halve snow peas.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Thinly slice green onions, keeping white and green parts separate. 

• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and snow peas. Cook for 4-5 min, stirring often until tender-crisp.
• Transfer to a plate and cover to keep warm.

• Heat the same pan medium-high. When the pan is hot, 1 tbsp (2tbsp) oil, then add turkey and carrot. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** 
• Add green onion whites and ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.

• To the pan, add peanut butter, soy sauce and 1/4 cup (1/2 cup) water. Bring to a simmer.
• Once simmering, reduce heat to medium-low. Cook for 1-2 min, stirring often, until thickened. 
• Add lime juice. Season with salt and pepper, then stir to combine.

• Add lime zest to rice, then fluff with a fork. Season with salt.
• Divide rice and turkey mixture between bowls.
• Top turkey mixture with snow peas.
• Sprinkle peanuts and remaining green onions over top.
• Squeeze lime wedge over top.
• Drizzle sriracha over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add beef. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.