Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Halve and peel yellow onion. Cut halves into 1/4" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add ground pork and minced garlic and chili pepper (use less if spice-averse) to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Transfer pork to a plate. Keep pan over medium-high heat; no need to wipe clean.

Add 2 tsp. olive oil, bell peppers, yellow onions, white portions of green onions, carrots, and half the garlic salt (reserve remaining for rice) to hot pan.

Stir occasionally until vegetables are lightly browned and tender, 5-7 minutes.

While vegetables cook, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and remaining garlic salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Add pork, garlic sesame sauce, and 1/4 cup water to hot pan with vegetables. Bring to a simmer.

Once simmering, immediately remove from burner.

Plate dish as pictured on front of card, serving rice with pork and vegetable mixture and garnishing dish with green portions of green onions and wonton strips. Bon appétit!