• Wash and dry produce. • Bring rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt to boil in a small pot. Once boiling, reduce to a simmer; cover and cook until tender, 15-18 minutes. (Keep covered off heat until ready to use in Step 5.) • Quarter lemon. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Peel and mince garlic. Roughly chop carrots. Thinly slice scallions, separating whites from greens.

• In a small bowl, combine dressing, mayonnaise, Sriracha, 2 tsp water, 1 tsp pho stock concentrates, 1 tsp sugar, and juice from one lemon wedge. (For 4 servings, use 4 tsp water, 2 tsp pho stock concentrates, 2 tsp sugar, and juice from two wedges.) • Taste and season with salt and pepper. 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; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and zucchini; cook, stirring occasionally, until browned and tender, 6-8 minutes. Reduce heat to medium and stir in remaining pho stock concentrates and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring, until slightly thickened and veggies are coated, 3-5 minutes. Turn off heat. Squeeze over juice from one lemon wedge (juice from two wedges for 4). • Transfer to a plate; tent with foil to keep warm. Wash out pan. Use pan used for chicken here.

• In a second small microwave-safe bowl, combine garlic, 1 TBSP olive oil, and 1/4 tsp salt (2 TBSP olive oil and 1/2 tsp salt for 4 servings). Cover bowl with plastic wrap and microwave until garlic is fragrant, 30-35 seconds. • Stir garlic oil and keep covered (you’ll use it in the next step).

• Fluff rice with a fork. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add carrots, scallion whites, and peas; cook, stirring occasionally, until lightly browned and softened, 2-3 minutes. Stir in garlic oil and rice; cook, stirring occasionally, until thoroughly combined, 4-6 minutes more. • Season fried rice with salt and pepper to taste. Thinly slice chicken crosswise; stir into fried rice.

• Divide fried rice between plates. Top with stir-fry and drizzle with as much yum yum sauce as you like. Garnish with scallion greens. Serve with any remaining sauce and any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.