• Wash and dry produce. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.

• Once rice has cooked 10 minutes, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 30 seconds. • Add Brussels sprouts, carrots, peas, garlic powder, and a pinch of salt and pepper; cook, stirring occasionally, until veggies are just tender, 1-2 minutes. • Turn off heat; transfer veggies to a plate and spread out to cool. (The more you spread them out the better! It will help them stay crisp as they cool.) Wipe out pan.

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice and gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until crispy, 30-60 seconds. • Add veggies and bulgogi sauce; stir to combine. Taste and season with salt and pepper if desired.

• Divide fried rice between bowls; top with crispy fried onions and scallion greens. Drizzle with as much Sriracha as you like and serve.