Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites. Mince garlic. Trim any strings or tough ends from snow peas. Drain pineapple, reserving juice. Heat a drizzle of oil in a small pot over medium-high heat. Stir in rice, scallion whites, and half the sesame seeds. Cook until fragrant, about 30 seconds.

Add 13/4 cups water and a large pinch of salt to pot. Cover and bring to a boil, then lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, in a small bowl, combine 2 tsp moo shu spice (2 packs), a large pinch of salt, and 1 tsp sugar.

Pat pork dry with a paper towel. Season all over with spice mixture. Heat a large drizzle of oil in a large pan over medium-high heat (we used a nonstick pan). Add pork and cook until browned on bottom, about 5 minutes. Flip pork, then add pineapple to pan. Cook pork to desired doneness, 4-6 minutes more.

Remove pork and pineapple from pan and transfer to a plate. (TIP: Loosely cover with aluminum foil to keep warm until meal is ready.) Heat another drizzle of oil in same pan over medium-high heat. Add snow peas, carrots, and remaining moo shu spice. Cook, tossing, until just tender, about 3 minutes. Stir in garlic and 1 TBSP soy sauce (we’ll use the rest later). Cook 30 seconds more, then set aside until meal is ready.

In another small bowl, whisk together sesame oil, remaining soy sauce, 1 TBSP reserved pineapple juice, honey, and scallion greens. Pick leaves from basil and roughly chop. Fluff rice with a fork, then stir in half the chopped basil. Season with salt and pepper.

Divide rice between bowls. Slice pork, then arrange on top of rice along with pineapple, snow peas, and carrots. Garnish with remaining sesame seeds and basil. Stir any juices released by pork into sauce, then drizzle sauce to taste over pork (serve any remaining sauce on the side).