• Wash and dry produce. • Roughly chop cabbage and carrot mix. Peel and mince or grate garlic. Thinly slice scallions, separating whites from greens; mince whites.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add cabbage and carrot mix; cook until softened, 2 minutes more. • Turn off heat; transfer pork mixture to a plate. Wipe out pan. Swap in turkey* or beef* for pork.

• Heat a drizzle of oil in pan used for pork over medium-high heat. Massage rice in package to break up grains. Open package and add rice to pan, then gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until crispy, 2-3 minutes. • Return pork mixture to pan and stir to combine. Add garlic, scallion whites, soy sauce, and chili sauce; cook, stirring, until thoroughly combined, 2-3 minutes. Taste and season with salt and pepper if desired.

• Divide pork fried rice between bowls and garnish with scallion greens. Drizzle with as much hot sauce as you like. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.