Wash and dry all produce. Bring 11/2 cups water and a pinch of salt to a boil in a small pot. Halve green beans. Peel ginger, then mince until you have 1 TBSP. Trim scallions and cut into 1-inch pieces. Mince garlic. Core, seed, and thinly slice peppers. Pick mint leaves; coarsely chop until you have 1 TBSP.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Heat 4 tsp oil in a large pan over high heat. Add green beans, bell peppers, and scallions. Toss until softened and starting to brown, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Lower heat under pan to medium and add 4 tsp oil. Add garlic and ginger and toss until fragrant, 1-2 minutes.

Increase heat to medium-high and add pork. Break up meat into pieces with spatula or wooden spoon. Cook until browned and crisp at edges, 5-6 minutes. Toss in veggies, soy sauce, and honey. Season with salt and pepper.

Remove pan from heat and stir in half the mint. Fluff rice with a fork. Divide rice between plates and top with stir-fry. Garnish with remaining mint, if desired.