Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Zest and quarter lime. Mince cilantro leaves and stems.

Toss carrots on one side of a baking sheet with a large drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across whole sheet.) Roast on top rack for 12 minutes (we’ll add the pork then).

While carrots roast, in a small pot, combine 3/4 cup water (11/2 cups for 4 servings), rice, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. Once carrots have roasted 12 minutes, remove sheet from oven; add seared pork to empty side. (For 4, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Roast until carrots are browned and tender and pork is cooked through, 10-12 minutes more. Let pork rest 5 minutes. Sprinkle carrots with sesame seeds.

Wipe out pan used for pork. Heat half the sesame oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add scallion whites and half the ginger (or more if desired). Cook until fragrant and softened, 1 minute. Stir in stock concentrate, honey, and 1/4 cup water. Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) and as much sriracha as you like (start with half, taste, and add more from there if desired). Season with salt and pepper.

Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, 1 TBSP butter, and remaining sesame oil. Season with salt and pepper. Add scallion greens and any resting juices from pork to pan with sauce. Slice pork crosswise and divide between plates along with rice and carrots. Spoon sauce over pork and serve with remaining lime wedges and any remaining sriracha on the side.