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Make the sauce in a small bowl, and set aside.
Whisk the eggs lightly in a small bowl.
Heat oil in a large wok, large skillet, or saute pan on medium-high heat. Once hot, add the lightly beaten eggs and scramble. Set aside.
Add oil to the pan and garlic and onion, and cook, until lightly browned and fragrant.
Add the carrots and any other vegetables you want to add to your fried rice and cook for a minute or so until lightly soft.
Add rice and spread it evenly on the wok, pan, or skillet to let moisture escape. Cook for 2-3 minutes until the rice starts to dry out.
Add the sauce and stir together well.
Add the scrambled eggs and turkey back into the pan, stir and cook for a minute.
Add green onions last, stir and cook for 30 seconds. Remove from heat and serve. Garnish with green onions, lime wedges, and red pepper flakes.