Bring a small pot with rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and fluff rice with a fork. Stir in white portions of green onions (prepared in a later step). Cover and set aside.

While rice cooks, prepare ingredients.

Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves, keeping stems and leaves separate.

Peel and thinly slice carrot on an angle.

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

Halve lime. Cut one half into wedges and juice the other half.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork to hot pan and stir occasionally, breaking up meat with a spoon, until no pink remains, 5-7 minutes.

Add pho concentrate, soy sauce, and 1/4 cup water. Bring to a simmer.

Once simmering, add cornstarch and stir constantly until cornstarch is dissolved and mixture thickens slightly, 1-2 minutes.

Remove pork to a bowl. Reserve pan; no need to wipe clean.

Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to soften, 4-5 minutes.

Add bok choy stems and stir occasionally until softened, 2-3 minutes.

Stir in bok choy leaves and 2 tsp. lime juice until leaves are just wilted, 1-2 minutes.

Remove from burner and stir in sweet chili sauce.

Plate dish as pictured on front of card, topping rice with vegetables and pork. Garnish with green portions of green onions and squeeze lime wedges over dish (to taste). Bon appétit!