• 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. Trim and thinly slice scallions, separating whites from greens. Quarter lime. • In a small bowl, combine mayonnaise with as much Sriracha as you like; add water 1/2 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, scallion whites, and a pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in cabbage and carrot mix, lemongrass marinade, 1/3 cup water, and 1/2 tsp sugar (2/3 cup water and 1 tsp sugar for 4 servings). Cook, stirring occasionally, until veggies are softened and pork is cooked through, 2-3 minutes more. Taste and season with salt and pepper.

• Fluff rice with a fork. • Divide rice between bowls and top with lemongrass pork. Drizzle with Sriracha mayo and sprinkle with crispy fried onions and scallion greens. Serve with lime wedges on the side. Pork is fully cooked when internal temperature reaches 160°.