1) Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes, until soft. Add snap peas and carrots and cook for 2 minutes. Add turkey and cook for 1 minute, until golden brown on all sides.
2) In a medium bowl, whisk together the stock, vinegar, sugar, soy sauce and pepper flakes. Add mixture to pan and bring to a simmer.
3) Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.