• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a 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. Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)

• While rice cooks, wash and dry produce. • Zest and quarter lime. • In a small bowl, combine mayonnaise with Sriracha to taste.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in carrots, sesame dressing, 2 1⁄2 TBSP sweet soy glaze (5 TBSP for 4 servings), and 1⁄2 tsp sugar (1 tsp for 4). (Be sure to measure the sweet soy glaze; we sent more.) Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.

• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions. Serve with lime wedges on the side.