Wash and dry produce.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big 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.

While rice cooks, trim and thinly slice scallions, separating whites from greens.

Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1 minute.

Add pork* and garlic powder; season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue to cook, stirring, until pork is cooked through, 1-2 minutes.

Stir in ponzu-ginger mixture and cook, stirring, until slightly thickened, 1 minute more.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for pork (no need to break up shrimp into pieces!).

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Drizzle with any remaining Sriracha if desired and serve.