• Roughly cut gyoza* into thirds. • Massage rice in package to break up grains. Partially open package; microwave for 45 seconds. (Rice will finish cooking in next step. Microwave times may vary. Be careful when handling and opening the pouch.)

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add gyoza and rice. Cook, stirring occasionally, until gyoza is warmed through and rice is crispy, 5-7 minutes. • Stir in cabbage and carrot mix, gyoza sauce, and soy sauce. Cook, stirring constantly, until everything is coated in sauce and cabbage is slightly tender, 1-2 minutes. • Taste and season with pepper if desired.

• Divide fried rice between shallow bowls and top with as much Sriracha as you like. Serve. Poultry is fully cooked when internal temperature reaches 165°.