Instructions

1. In a small pot, combine rice, 3/4 C water, 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.

2. While rice cooks, trim and thinly slice scallions, separating whites from greens.

3. In a small bowl, combine soy sauce, chili sauce, and vinegar.

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

5. Add pork and garlic powder, season with salt and pepper. Break up meat into pieces and cook until it is cooked through, about 5-6 minutes. Stir in sauce and cook, stirring, until slightly thickened.

6. Stir cabbage and carrot mix and scallion greens into the pan. Cook until just tender, 2-3 minutes. Taste and season with salt and pepper.

7. Fluff rice with a fork and stir in butter.

8. Divide rice between bowls and top with stir fry, crispy fried onions, and cilantro.