Wash and dry all produce. Peel and dice kiwi. Halve, core, and thinly slice green pepper crosswise. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP. Dice tomato. Mince garlic. Zest and quarter lime.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add rice and stir to coat. Stir in 3/4 cup water (11/2 cups for 4) 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.

Meanwhile, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. Add remaining garlic and stir until fragrant, 30 seconds. Transfer veggies to a plate.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Return cooked veggies to pan. Stir in teriyaki sauce, 1 tsp sugar (11/2 tsp for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook until thickened, 1-2 minutes.

Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide between bowls and top with pork mixture, kiwi salsa, and lime crema. Serve with remaining lime wedges on the side.