• Wash and dry produce. • In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine chili sauce, ponzu, half the vinegar, 21/2 TBSP sweet soy glaze, and 1/2 tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Add pork and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. • Stir in sauce and cook, stirring, until slightly thickened, 1 minute more. Pat chicken dry with paper towels. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or turkey for pork.

• Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve. Chicken is fully cooked when internal temperature reaches 165°.