Bring a medium pot of salted waterto a boil. Add rice and cook until tender, 35-45 minutes. Drain, then return to pot and keep covered.

Wash and dry all produce.Cut eggplant into 1/2-inch cubes. Slice squash crosswise into thin rounds. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice garlic. Peel ginger, then mince until you have 1 TBSP. Cut lime into wedges.

Heat a large drizzle of oil in a large pan over medium heat. Add eggplantand squash. Cook, tossing, until tender and lightly browned, 7-8 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat a drizzle of oil in same pan over medium heat. Add scallion whites, ginger, and garlic. Cook, tossing, until fragrant, about 1 minute. Add porkand break up meat into pieces with a spatula or wooden spoon. Cook until lightly browned and no longer pink, 4-5 minutes. Season with salt and pepper.

Return eggplant and squash to pan. Stir in soy sauce and sesame oil. Cook, tossing, until veggies are warmed through.

Divide rice between plates, then top with stir-fry. Garnish with scallion greens. Serve with lime wedges on the side for squeezing over.