Wash and dry produce.

Roughly chop cabbage and carrot mix. Peel and mince or grate garlic. Thinly slice scallions, separating whites from greens; mince whites.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Add cabbage and carrot mix; cook until softened, 2 minutes more.

Turn off heat; transfer pork mixture to a plate. Wipe out pan.

Swap in beef* for pork.

Heat a drizzle of oil in pan used for pork over medium-high heat. Massage rice in package to break up grains. Open package and add rice to pan, then gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until crispy, 2-3 minutes.

Return pork mixture to pan and stir to combine. Add garlic, scallion whites, soy sauce, and chili sauce; cook, stirring, until thoroughly combined, 2-3 minutes. Taste and season with salt and pepper if desired.

Divide pork fried rice between bowls and garnish with scallion greens. Drizzle with as much hot sauce as you like. Serve.