Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.

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

Remove from burner and set aside.

While rice cooks, continue recipe.

Trim green beans, if necessary.

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

In a mixing bowl, combine tempura mix, 1/4 tsp. salt, and 1/4 cup water. Stir until a thick batter forms, like a pancake batter.

If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached.

Add green beans to batter and stir until coated.

Line a plate with a paper towel.

Place a medium non-stick pan over medium-high heat and add canola oil . Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, carefully place green beans in hot oil. Cook until green beans are golden-brown and tender, 5-6 minutes.

Remove from burner. Transfer green beans to towel-lined plate.

While green beans cook, continue recipe.

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

Add ground pork, a pinch of salt, and white portions of green onions to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Drain any excess liquid from pan, if desired. Pan will be hot! Use caution.

Add garlic sesame sauce and stir occasionally until combined, 1-2 minutes.

Remove from burner.

While ground pork cooks, continue recipe.

In another mixing bowl, combine mayonnaise and Sriracha (to taste).

Plate dish as pictured on front of card, topping pork with green portions of green onions. Garnish green beans with Sriracha mayonnaise (to taste) and sesame seeds. Bon appétit!