In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Core and medium dice the persimmon or pear. Place in a bowl and top with the vinegar. Season with salt and pepper; stir to coat. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the sliced carrots and white bottoms of the scallions and chopped bok choy stems. In a separate bowl, combine the ponzu sauce, sugar, miso paste, 1/4 cup of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

To the pan, add the sauce (carefully, as the liquid may splatter) and chopped bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

To the pot of cooked rice, stir in the dressed persimmon or pear (including any liquid). Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the finished rice. Garnish with the sliced green tops of the scallions. Enjoy!