Bring a small pot with rice and 11/2 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Transfer rice to a mixing bowl. Refrigerate until cool, 15-20 minutes.

While rice cooks and cools, continue recipe.

Remove stem, seeds, and ribs, and cut green bell pepper into 1/2" dice.

Mince pineapple.

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

Mince garlic.

In another mixing bowl, combine pineapple and sweet and sour sauce. Set aside.

Pat pork dry.

Cover pork with plastic wrap and use a heavy object to pound to an even 1/4" thickness.

Remove plastic. Season both sides with 1/4 tsp. salt.

Place panko on a plate in an even layer. Transfer pork to plate with panko and flip until coated on both sides, pressing gently to adhere.

Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Let oil heat, 3 minutes.

While oil heats, line a plate with a paper towel.

After 3 minutes, lay pork away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

Remove from burner. Transfer pork to paper towel-lined plate and season with a pinch of salt.

Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

Add white portions of green onions, bell peppers, and garlic to hot pan. Stir occasionally until beginning to soften, 3-4 minutes.

Add bacon and stir to combine. Remove rice from refrigerator.

Add cooled rice, soy sauce, and 1/4 tsp. salt. Stir often until rice is heated through and vegetables are tender, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with pork and garnishing with pineapple-sweet and sour sauce and green portions of green onions. Bon appétit!