Wash and dry all produce (except for green beans). Peel, then mince or grate ginger until you have 1 TBSP (2 TBSP for 4 servings). Mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince half the shallot (mince whole shallot for 4).

Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, garlic, and scallion whites and cook until softened, 1-2 minutes. Add half the stock concentrate and 3/4 cup water (11/2 cups for 4 servings). Bring to a boil, then add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

Pat pork dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings—we sent more). Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides and cooked through, 15-20 minutes. Turn off heat; transfer to a plate to rest. Rinse and wipe out pan.

Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. Stir in jam and vinegar. Simmer until syrupy, about 1 minute. Stir in 1/4 cup water (1/2 cup for 4 servings), 1/2 TBSP brown sugar (1 TBSP for 4), and remaining stock concentrate. Bring to a boil, then lower heat. Let bubble until thickened, 4 minutes. Remove from heat; stir in 1 TBSP butter. Season with salt and pepper.

Meanwhile, microwave green beans in their bag until just tender, 2-4 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer green beans to a medium bowl. Toss with sesame oil; season with salt and pepper.

Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze. Slice pork crosswise into medallions. Divide rice, pork, and green beans between plates. Drizzle glaze over pork. Top everything with scallion greens and soy sauce (to taste).