Wash and dry produce.

Halve, core, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. Peel orange and separate into segments; cut each segment into small pieces (peel away any excess pith from the flesh).

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

Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine Szechuan paste, hoisin, sesame oil, and 2 TBSP water (4 TBSP for 4).

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.

Reduce heat to medium; break up meat into pieces. Add bell pepper, scallion whites, ginger, and garlic; cook until pork is cooked through, 1-2 minutes more.

Stir in sauce; cook, stirring, until slightly thickened, 30-60 seconds more.

Remove from heat. Stir edamame and orange into pan. Taste and season with salt and pepper.

Fluff rice with a fork; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings).

Divide rice between bowls and top with Szechuan-hoisin pork. Garnish with scallion greens and serve.