Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy, then thinly slice. Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). In a bowl, combine the ponzu sauce, hoisin sauce, soy glaze, 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned.

Add the sliced white bottoms of the scallions, chopped ginger, and sliced bok choy. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the pork is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry (including any sauce from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!