Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) 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 green beans.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 oil (dbl for 4 ppl), then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer green beans to a plate, then cover to keep warm.

Add 1 tbsp oil (dbl for 4 ppl) 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 chilis, 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, green beans, 2 tsp lime juice and 2 tbsp water (dbl both for 4 ppl). Cook, stirring often, until green beans are warmed through, 1-2 min.

Roughly chop cilantro. Fluff rice with a fork, then stir in half the cilantro. Divide rice between plates. Top with turkey mixture, then sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.