Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into thin half-moons. Peel ginger, then mince until you have 1 TBSP. Quarter lime. Trim and thinly slice scallions, separating whites from greens.

In a medium bowl, combine ginger, scallion whites, pork, panko, and 1 TBSP bulgogi sauce (save the rest for step 5). Season with salt and pepper (we used 1/2 tsp kosher salt). Shape into 1-inch balls.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add zucchini and season with salt and pepper. Cook, stirring, until just tender, 4-6 minutes. Turn off heat; transfer to another medium bowl.

Heat another drizzle of oil in same pan. Add carrots; season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Add to bowl with zucchini, then toss with half the sesame oil (save the rest for step 6). Set aside. Heat a large drizzle of oil in same pan over mediumhigh heat. Add meatballs and cook, turning, until browned all over, 4-6 minutes.

Add remaining bulgogi sauce to pan with meatballs. Bring to a simmer, then cover pan and reduce heat to mediumlow. (TIP: If your pan doesn’t have a lid, cover with aluminum foil.) Steam until meatballs are cooked through, about 5 minutes. Turn off heat. Meanwhile, massage rice in its packet to break up, then microwave according to package instructions.

Place rice in a large bowl and toss with remaining sesame oil and a squeeze of lime juice. Divide between plates and top with veggies and meatballs. Drizzle with remaining sauce from pan and sriracha (to taste). Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges.