Rinse the rice in a fine-mesh strainer. Combine with 2 1/4 cups water and 1/4 teaspoon salt in a medium saucepan; bring to a boil, reduce to a simmer, cover, and cook 12–14 minutes until tender and the water is absorbed. Let stand, covered, 5 minutes, then fluff. (If using pre-cooked rice pouches, heat them per package directions while the turkey cooks.)

Heat 1/2 tablespoon of the oil in a large skillet over high heat until shimmering. Add the green beans in a single layer, season with 1/4 teaspoon salt, and cook undisturbed 2–3 minutes until charred in spots. Toss and cook 3–4 minutes more until crisp-tender. Transfer to a plate.

Return the skillet to medium-high heat with the remaining 1/2 tablespoon oil. Add the ground turkey and cook, breaking it into crumbles, until browned and cooked through, about 6–7 minutes. Stir in the white parts of the green onions and the remaining 1/4 teaspoon salt.

Push the turkey to the edges of the skillet. Add the garlic and ginger to the center and cook 30 seconds until fragrant. Stir in the sweet chili sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes if using. Simmer 1–2 minutes, stirring, until the sauce is glossy and coats the turkey.

Return the green beans to the skillet and toss to coat in the glaze. Cook 1 minute more so the beans pick up the sauce.

Spoon rice into four bowls. Pile on the glazed turkey and green beans, drizzle with any extra sauce from the pan, and shower with the green onion tops and sesame seeds.