• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Zest and quarter lime.

• Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. • Stir in rice and 3/4 cup water (11/4 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender, 20-25 minutes. • Toss with lime zest.

• Meanwhile, pat pork* dry with paper towels. Season lightly with salt and pepper; rub all over with garlic powder. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.) • Turn off heat; transfer pork to a plate. Wipe out pan.

• Return same pan to medium-high heat. Add 1/4 cup water (1⁄3 cup for 4 servings), miso sauce concentrate, honey, and a big squeeze of lime juice. Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt, pepper, and more lime juice if desired. • Return pork to pan and turn to coat.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, pork, and carrots between plates. Top pork with any remaining sauce. Sprinkle everything with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.