Bring a large pot of salted water to a boil with the rice and stock concentrate. Cook, as you would pasta, for 25-30 minutes, or until tender. Drain, return to the pot, and cover to steam.

Cut the eggplant into 1/2-inch cubes. Thinly slice the squash into rounds. Thinly slice the scallions on a diagonal, keeping the greens and whites separate. Thinly slice the garlic. Cut the lime into wedges.

Heat a large drizzle of oil in a large pan over medium heat. Add the eggplant and squash and cook, tossing, 7-8 minutes or until tender. Season with salt and pepper. Set aside

Heat a drizzle of oil in the same pan over medium heat. Add the scallion whites and garlic and cook, tossing, 1-2 minutes, until slightly softened. Add the pork to the pan and cook 3-4 minutes, breaking the meat up into pieces, until browned and cooked through. Season with salt and pepper.

Return the squash and eggplant to the pan. Add the soy sauce to the pan and cook, tossing, until the vegetables have been warmed through.

Fluff the rice with a fork and serve. Plate the stir-fry on top, then squeeze over a wedge of lime. Garnish with the scallion greens and enjoy!