MA Sriracha Pork Stir Fry

1. Cook rice. Zest and quarter lime. Trim and thinly slice scallions, separating whites from green. Roughly chop peanuts (in a bag with a meat tenderizer works great). In a small bowl, combine sweet soy glaze, half the sriracha and juice from half the lime. 2. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and garlic; cook until fragrant, 30 seconds. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add coleslaw mix and stir until slightly softened, 1-2 minutes. 3. Add sauce and 1 TBSP butter to pan. Stir until thickened and stir-fry is evenly coated, 1-2 minutes. Taste and season with salt and pepper if necessary. 4. Fluff rice and stir in lime zest and 1 tbsp butter. Layer in bottom of 9x9 pan. Top with stir fry, peanuts, scallion greens and remaining sriracha to taste. 5. To freeze: cover with saran wrap and remove as much air as possible. Cover with foil and freeze. 6. To reheat: Defrost overnight. Preheat oven to 400. Remove saran wrap and recover with foil. Heat 15-20 minutes, until temperature reaches 165.