Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds.

Stir in rice and ¾ cup water (1½ cups for 4); bring to a boil. Once boiling, 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, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes.

Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

Open package of chicken* and drain off any excess liquid; season with a large pinch of salt and pepper.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and ⅓ cup water (all the cornstarch and ⅔ cup water for 4 servings).

Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes.

Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).

Fluff rice with a fork; gently stir in veggies and ¼ tsp sesame oil (½ tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired.

Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve.