Prepare rice according to package directions.
In medium bowl, whisk together eggs and 1 tsp turmeric. Season with salt and pepper.
In large wok or skillet set over medium-high heat, add 1 tbsp canola oil. Add egg mixture and cook, stirring frequently, for 1 to 2 minutes or until eggs are set and soft curds have formed. Transfer to large plate.
Return wok to medium-high heat and add remaining canola oil. Add kale, spinach, 3 scallions and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until kale and spinach are starting to wilt.
Stir in rice, sesame oil and remaining turmeric. Cook, stirring occasionally, for 2 to 3 minutes or until evenly coated in turmeric. Stir in peas, corn, soy sauce and lime juice. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.
Stir scrambled eggs into fried rice. Cover and remove from heat. Let stand for 2 minutes. Garnish with remaining scallions and sesame seeds.
Thinly sliced collard greens and Swiss chard can also be used in place of spinach and kale in this recipe.