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 and seed bell peppers, then thinly slice. Peel carrots, then slice into thin rounds. Cut white and light green parts of scallions into 2-inch pieces. Set scallion greens aside.

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 in oven until tender, 15-20 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel and season 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 in oven until cooked through, 4-5 minutes. Let rest 5 minutes after removing from oven.

While pork and veggies roast, stir together soy sauce, honey, mustard, stock concentrates, and 1/2 cup water in pan you cooked pork in over medium heat. Bring to a simmer, then let bubble until reduced by about half, 4-5 minutes.

Meanwhile, thinly slice scallion greens. TIP: Scallions can bruise if cut too aggressively. Try to slice them with a front-to-back motion (rather than chopping up and down) with your sharpest knife.

Divide rice between plates and top with veggies and pork. Drizzle with glaze. Garnish with scallion greens and serve.