Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add half the sesame oil, then rice and a third of the garlic. Cook, stirring often, until fragrant, 30 sec. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, trim, then halve green beans. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Stir together honey, chili garlic sauce, hoisin sauce, half the soy sauce and half of the remaining garlic in a small bowl. (NOTE: This is your honey-hoisin glaze.)

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side.

Add honey-hoisin glaze to the pan with pork. Cook, stirring often, until sauce thickens slightly, 30 sec-1 min. Flip pork to coat in glaze. Transfer pork to a parchment-lined baking sheet. Drizzle any remaining sauce over top. Roast in the middle of the oven until cooked through, 9-11 min.** Carefully wipe the pan clean. When pork is done, transfer to a clean cutting board to rest, 3-5 min.

Heat the same pan over medium-high. Add carrots and green beans, then 1/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed, 4-5 min. Add remaining sesame oil, then remaining garlic. Cook, stirring occasionally, until fragrant, 1 min. Add remaining soy sauce. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Thinly slice pork. Divide rice, veggies and pork between plates. Drizzle any remaining sauce from the pan over pork.