In a medium, deep skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the cabbage, carrots and green beans and cook until slightly softened, 4 to 5 minutes. Add the turmeric and cook for another minute. Add the frank and cook until heated through; add 1 cup chicken stock and cook for 3 to 4 minutes. Stir in the cooked rice and the remaining 1 cup chicken stock.