• 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 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. ***Ground Pork is fully cooked when internal temperature reaches 160°.***