• Wash and dry all produce. • Core, deseed, and dice green pepper. Trim and thinly slice scallions, separating whites from greens.

• Meanwhile, drain pineapple over a small bowl, reserving juice. • To bowl with juice, whisk in hoisin, half the cornstarch (all for 4 servings), half the sriracha (save the rest for serving if desired), and 2 TBSP water (4 TBSP for 4).

• 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, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Push pork to one side of pan; add another drizzle of oil and green pepper to empty side. Cook, stirring, until green pepper is lightly browned and slightly softened, 2-3 minutes. • Add scallion whites and pineapple to side of pan with green pepper; season with salt and pepper. Cook, stirring occasionally, until scallion whites are slightly softened and pineapple is lightly browned, 1-2 minutes more.

• Pour hoisin sriracha mixture into pan with stir-fry; stir everything together until pork is cooked through and stir-fry is thoroughly combined and coated, 1-2 minutes. TIP: Add a splash of water if sauce is too thick. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

• Massage rice in package to break up grains. Partially open top of package. Microwave for 90 seconds, then carefully transfer rice to a medium bowl. • Stir in 1 TBSP butter (2 TBSP for 4 servings), scallion greens, and half the sesame seeds. Fluff with a fork and season with salt.

• Divide rice between bowls. Top with stir-fry. Drizzle with remaining sriracha if desired and sprinkle with as many remaining sesame seeds as you like. Serve.