Thaw the brown rice according to the package directions.
Meanwhile, heat the oil in a large nonstick wok or skillet over medium-high heat.
When the oil is hot and shimmering, add the turkey and cook for about 5 to 6 minutes, stirring and breaking the meat up into smaller pieces with a spatula, until lightly browned.
Add the cabbage and carrots and cook for about 3minutes until they soften slightly. (Don’t overdo it—you don’t want mushy vegetables!)
Add the thawed rice and stir fry sauce to the pan and fold everything together.
Turn off the heat and stir in the lime juice.
Spoon the delicious mixture into bowls and top with scallions, nuts, and sriracha (if using).
