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 one-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, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Stir together honey, chili garlic sauce, hoisin sauce, half the soy sauce and half 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. Remove the pan from heat. Transfer pork to a parchment-lined baking sheet. Carefully wipe the pan clean.

Add honey-hoisin glaze to the same pan. Heat the pan over medium. Cook, stirring often, until sauce thickens slightly, 1 min. Remove the pan from heat. Spoon half the glaze over pork. Roast in the middle of the oven until cooked through, 9-11 min.** Transfer remaining glaze back to the small bowl. 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, then 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed, 3-4 min. Add zucchini, remaining sesame oil, then remaining garlic. Cook, stirring occasionally, until zucchini softens slightly, 2-3 min. Add remaining soy sauce. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Fluff rice with a fork. Thinly slice pork. Divide rice, veggies and pork between plates. Drizzle reserved honey-hoisin glaze over pork.