Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots, 1/4 tsp. salt, half the umami seasoning (reserve remaining for turkey), and slaw mix to hot pan. Stir often until lightly browned, 4-6 minutes.

Add 1/4 cup water. Cover and cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.

While vegetables cook, continue recipe.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add ground turkey, white portions of green onions, and remaining umami seasoning to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Remove from burner. Stir in soy sauce until combined.

While turkey cooks, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Combine rice, sesame oil, and a pinch of salt and pepper in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with vegetables and turkey. Garnish with boom boom sauce (to taste), green portions of green onions, and crispy onions. Bon appétit!