Before starting, preheat oven to 425°F.Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.

Add carrots and 1 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, stirring halfway through, until golden-brown, 18-20 min.

Meanwhile, 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 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to another unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Whisk together honey, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. While pork roasts, add honey mixture to the same pan. Bring to a boil over medium-high. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min.

When pork is done, transfer to a cutting board and let rest for 3-5 min, Thinly slice pork. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with carrots, pork and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.