• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a 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, wash and dry produce. Zest and quarter lemon. Roughly chop cilantro. • In a small bowl, combine mayonnaise with chili sauce to taste.

• Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned all over, 3-4 minutes. • Stir in carrots, sweet soy glaze, and sesame dressing. Cook until carrots are softened, chicken is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.

• Fluff rice with a fork; stir in lemon zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with chicken mixture and any remaining sauce from pan. Drizzle with chili mayo. Sprinkle with crispy fried onions and cilantro. Serve with lemon wedges on the side.