• Wash and dry produce. • Trim and cut scallions, separating whites from greens; mince whites and cut greens lengthwise into 1-inch-long matchsticks. Halve, peel, and thinly slice onion.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 10-15 seconds. • Add rice, 11/2 cups water (3 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to medium low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion, scallion greens, and a big pinch of salt. Cook, stirring occasionally, until onion begins to soften, 2-3 minutes. • Add pork*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add cabbage; cook, stirring occasionally, until warmed through, 1-2 minutes. Swap in beef for pork. (Drain any excess grease from pan before adding cabbage.)

• Add umami ginger sauce, katsu sauce, 1/2 cup water (1 cup for 4 servings), and a big pinch of salt to pan with pork mixture. Cook, stirring, until saucy and evenly coated, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Transfer moo shu pork to a large serving platter. Wash out pan.

• Heat same pan over low heat. Brush tortillas with a thin layer of sesame oil. Add tortillas to pan; cook until golden, 30 seconds per side. TIP: Depending on the size of your pan, you may need to work in batches.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Transfer rice to a serving bowl. Fold tortillas in half, then into quarters. Place rice and tortillas on platter with moo shu pork. • Serve family style, combining rice, moo shu pork, and tortillas however you like!