Heat 1 tbsp oil in a large nonstick or cast-iron skillet over medium-high heat. Add turkey in a single layer and sear undisturbed for 2 minutes. Break apart and cook until no pink remains, 4–5 minutes total. Transfer to a plate.

Reduce heat to medium, add a small drizzle of oil if needed, and pour in the eggs. Let set for 15 seconds, then gently pull into soft curds, about 1 minute. Transfer to the plate with the turkey.

Add remaining 1 tbsp oil to the skillet over medium heat. Cook carrot and onion, stirring, until softened, 2–3 minutes. Add peas, garlic, and ginger; cook 30 seconds until fragrant.

Add the rice, breaking up clumps. Press into an even layer and cook undisturbed for 2–3 minutes until the bottom crisps. Toss and repeat for 1 more minute if desired.

Return turkey and eggs to the pan. Drizzle with soy sauce, sesame oil, and rice vinegar. Toss until coated and hot, about 1 minute. Top with half the scallions and serve immediately, with the rest on the side.