Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp for spicy! Add rice, broth concentrate, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover 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.

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Trim, then halve snap peas. Thinly slice green onions.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and pepper. 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. Remove the pan from heat. Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Meanwhile, combine hoisin sauce, half the soy sauce, 1 tbsp water and 2 tsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)Add hoisin mixture to the same pan, then return the pan to medium. Cook, stirring often, until sauce comes to a simmer. Remove the pan from heat. Transfer chili-hoisin sauce to the same small bowl. Carefully wipe the pan clean.

Reheat the same pan over medium-high. When the pan is hot, add carrots, then 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed, 3-4 min. Add snap peas, half the green onions and 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring occasionally, until snap peas soften slightly, 2-3 min. Sprinkle remaining garlic powder over veggies, then add remaining soy sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Add remaining green onions to the pot with rice, then fluff rice with a fork. Thinly slice pork. Divide rice between plates. Top with veggies, then pork. Drizzle chili-hoisin sauce over pork.