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 (2 tsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt 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, trim snap peas.Thinly slice green onion.

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

Reheat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove from heat. Transfer snap peas to a plate, then cover to keep warm.

Whisk together honey, soy sauce, cornstarch and 2/3 cup (1 1/3 cups) water in a medium bowl. When snap peas are done, 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, 3-5 min. Thinly slice. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with snap peas, pork and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.