• Wash and dry 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 umami ginger 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, stirring, 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, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue to cook, stirring, until pork is cooked through, 1-2 minutes. • Stir in ponzu-ginger mixture and cook, stirring, until slightly thickened, 1 minute more. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp or beef* for pork (no need to break up shrimp into pieces!).

• Stir in coleslaw mix and scallion greens to same pan; cook, stirring, 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 (2 TBSP for 4 servings). • 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. Shrimp are fully cooked when internal temperature reaches 145°.