1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. This step always reminds me of standing next to my dad, watching him stir pots and tell stories—the kitchen filling with those cozy smells that stick with you.
3. Push the aromatics to one side of the pan and add the ground turkey. Break it apart with a wooden spoon, cooking until browned and no longer pink, about 6-8 minutes. Season with salt and pepper as it cooks.
4. While the turkey cooks, mix together the mayonnaise, sweet chili sauce, sriracha, and soy sauce in a small bowl. Taste and adjust for heat or sweetness—this is the magic sauce that makes these bowls sing.
5. If using, stir the shredded carrots or bell peppers into the turkey mixture and cook for an additional 2 minutes to soften slightly but keep some crunch.
6. Remove the skillet from heat and stir in half of the bang bang sauce, coating the turkey mixture evenly.
7. To serve, spoon warm rice into bowls, top with the saucy turkey mixture, and drizzle with the remaining bang bang sauce.
8. Garnish with sliced green onions and a sprinkle of sesame seeds for that extra pop of flavor and texture.

Pro tip: I like to prep the sauce while the turkey cooks to save time. Also, using day-old rice helps the grains stay separate and less mushy, which makes every bite better.