In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve orange; squeeze juice from one half into a small bowl (you’ll use it in the next step). Peel remaining orange half; cut into ½-inch pieces.

Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

To bowl with orange juice, stir in sweet soy glaze, chili sauce, ponzu, and vinegar. TIP: If you like a sweeter sauce, stir in a pinch of sugar.

Cut pork* crosswise into thin slices; pat dry with paper towels.

In a large bowl, toss sliced pork with cornstarch; season generously with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper, salt, and pepper; cook, stirring occasionally, until slightly tender, 2-3 minutes.

Add another drizzle of oil and pork. Cook, stirring occasionally, until pork is lightly browned, 2-3 minutes (it’ll finish cooking in the next step).

Stir coleslaw mix and scallion whites into pan with pork mixture. Cook until coleslaw is just tender, about 1 minute. Add sauce and cook, stirring, until sauce has thickened and pork is fully cooked, about 30 seconds.

Turn off heat; stir in orange segments and scallion greens. Taste and season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.

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

Divide rice between bowls and top with stir-fry. Spoon any remaining sauce from pan over top. Garnish with peanuts and serve.