Combine the jasmine rice and 1 1/2 cups water in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, and simmer 12–13 minutes — it will finish right as the stir-fry does. Meanwhile, whisk the soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl. Stir the cornstarch into the cold water to make a smooth slurry; set both near the stove.

Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 4–5 minutes. Drain off any excess liquid and transfer the turkey to a plate.

Add the broccoli, carrots, and snap peas to the same skillet. Stir-fry 3–4 minutes until bright and crisp-tender — they should still have bite. If the pan looks dry, add up to 1 teaspoon more oil.

Pour the sauce over the vegetables and bring to a simmer. Drizzle in the cornstarch slurry while stirring; cook 1–2 minutes until the sauce turns glossy and thick enough to coat the vegetables.

Return the turkey to the skillet along with the white parts of the green onions. Toss 1 minute until everything is glazed and steaming. Drizzle with the remaining 1 teaspoon sesame oil.

Fluff the rice with a fork and divide among four bowls. Spoon the turkey-vegetable mixture over the top, scatter the green onion tops and sesame seeds, and serve with extra sauce from the pan.