Wash and dry produce. 

Roughly chop cashews. 

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, garlic powder, a pinch of salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. 

Stir in cabbage and carrot mix, chili sauce, sweet soy glaze, ponzu, and ¼ cup water (½ cup for 4 servings). Continue to cook, stirring occasionally, until sauce has thickened and cabbage is tender, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water. 

Massage rice in package to break up grains; open package and transfer to a medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings) and cover tightly with plastic wrap. Microwave for 90 seconds. Carefully uncover and add ½ TBSP butter (1 TBSP for 4); stir until butter melts. TIP: Microwave times may vary.

Divide rice and stir-fry between shallow bowls in separate sections. Top stir-fry with crispy fried onions and cashews. Serve.