In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Wash and dry produce.

Halve, peel, and thinly slice onion.

In a small bowl, combine apricot jam, chili sauce, half the soy sauce, and 3 TBSP hot water (5 TBSP for 4 servings). Set duck sauce aside.

In a large pan, heat a drizzle of oil over medium-high heat. Add pork*, garlic powder, and a pinch of salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.

Break up meat into pieces and continue cooking, stirring occasionally, until pork is cooked through, 1-2 minutes more. Add half the duck sauce; cook, stirring occasionally, until pork is coated, 1-2 minutes more.

Turn off heat. Transfer pork to a plate; tent with foil until ready to serve. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add coleslaw mix, carrots, and onion; cook, stirring occasionally, until browned and tender, 5-7 minutes.

Add sesame oil and remaining soy sauce. Cook, stirring, until incorporated, 1-2 minutes. Season with salt and pepper to taste.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide rice between bowls; top with pork, veggies, and crispy fried onions. Drizzle with remaining duck sauce. Serve.