Bring a small pot with rice and 1 cup water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Set aside covered. While rice cooks, prepare ingredients.

Trim bottom ends from broccolini and cut into 1" lengths. Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green portions. Stem, seed, remove ribs, and mince Fresno chile. In a mixing bowl, combine biscuit mix, 1/4 cup water, liquid egg, green portions of green onions, and a pinch of pepper. Whisk until batter is the consistency of a loose pancake batter. If needed, add water 1 Tbsp. at a time to reach desired consistency.

Toss together broccolini, snow peas, white portions of green onions, 2 tsp. olive oil, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until tender, 10-12 minutes. While vegetables roast, cook pancake.

Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil to hot pan and pour in pancake batter. Cook until golden brown, 2-3 minutes per side. Remove pan from burner and slide pancake out. Wipe pan clean and reserve.

Return pan used to cook pancake to medium heat. Add ground pork to hot pan. Cook, breaking up with a spoon, until no pink remains, 6-8 minutes. Stir in soy sauce and honey, and cook until a light glaze forms, 1-2 minutes. Remove from burner.

Cut scallion pancake into six wedges. Add vegetables to pork in pan and stir. Place rice on a plate. Top rice with pork and vegetables and garnish with Fresno chile (to taste). Serve scallion pancake wedges on side.