Peel, trim, and halve carrot lengthwise. Cut into 1/2" slices on an angle.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat pork dry and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse). If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir often until lightly browned, 3-5 minutes.

Add sweet chili sauce, 1/4 tsp. salt, and 2 Tbsp. water and stir to combine. Cover and cook until carrots are fork-tender, 4-7 minutes.

Remove from burner.

While carrots cook, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Working in batches if necessary, add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Add soy sauce and orange sauce. Gently flip until coated and combined, 30-60 seconds.

Remove from burner. Transfer pork and sauce to a plate. Rest, 3 minutes.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Combine rice, white portions of green onions, and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Plate dish as pictured on front of card, garnishing pork with sesame seeds and topping rice with carrots and green portions of green onions. Bon appétit!