Wash and dry all produce. Mince garlic. Halve limes; cut one lime into wedges. Trim and discard bottom root ends from bok choy, then thinly slice stalks and leaves crosswise. Halve, peel, and thinly slice shallots. Pick basil leaves from stems and roughly chop half.

Heat a large drizzle of oil in a large pan over medium-high heat. Add shallots and cook, tossing, until softened, about 3 minutes. Add pork, break up meat into pieces, spread out in pan, and gently press down. Cook without stirring until browned on bottom, about 4 minutes. Toss in garlic. Cook until fragrant, 1 minute more.

Stir together 1 TBSP water and 11/2 tsp sugar in a small bowl. Warm in microwave until sugar dissolves, about 30 seconds. Stir in a squeeze of lime, 11/2 tsp fish sauce, and 1/2 tsp sriracha (we sent more fish sauce and sriracha; use the sriracha to taste). Set aside.

Add bok choy and 2 TBSP soy sauce (2 packs) to pan with pork. Cook, tossing, until bok choy is tender, about 3 minutes. Meanwhile, break up rice by massaging packets with your hands. Cook in microwave according to package instructions.

Stir chopped basil and a squeeze of lime into pan. Season with more lime and soy sauce (to taste).

Divide rice between plates and top with stir-fry. Scatter remaining basil over. Drizzle with sauce and remaining sriracha (to taste—you might want to leave out both for the kids). Serve with lime wedges to the side.