• Wash and dry all 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 ponzu, half the bulgogi sauce (all for 4 servings), half the vinegar (all for 4), and sriracha to taste. TIP: If you like a sweeter sauce, stir in a pinch of sugar.

• 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 pork 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. • Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

• Stir in coleslaw mix and scallion greens; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Turn off heat. • Fluff rice with a fork; stir in 1 TBSP butter. • Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Drizzle with any remaining sriracha if desired and serve.