Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ 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.

In a small bowl, combine chili sauce, ponzu, half the vinegar, 2½ TBSP sweet soy glaze, and ½ tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more.

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

Add pork* and garlic powder; season with 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 until pork is cooked through, 1-2 minutes.

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

Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for pork.

Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter until melted.

Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.