Wash and dry all produce. Preheat oven to 425 degrees. Bring 23/4 cups water and a pinch of salt to a boil in a medium pot. Core, seed, and remove white ribs from bell peppers. Thinly slice crosswise. Peel and thinly slice carrots into rounds. Cut white and light green parts of scallions into 2-inch pieces. Set scallion greens aside. Trim snow peas.

Once water is boiling, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, toss carrots, bell peppers, snow peas, and scallion pieces with a large drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast until tender, 15-20 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until nicely browned, 2-3 minutes per side. Transfer to baking sheet with veggies. Roast until cooked through, 10-12 minutes.

While pork and veggies roast, stir together soy sauce, honey, and Dijon mustard in pan you cooked pork in and bring to a simmer over medium heat. Cook until thickened, 2-3 minutes.

Let pork rest 5 minutes after removing from oven. Thinly slice scallion greens.

Thinly slice pork. Divide rice between plates and top with veggies, pork, and glaze. Garnish with scallion greens and serve.