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 in white portions of green onions (prepared in a later step) until combined. 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, trim, 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.

In a mixing bowl, combine cornstarch, pho concentrate, soy sauce, and 1/4 cup water until cornstarch is dissolved.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground pork to hot pan and break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Stir cornstarch-soy sauce mixture and add to pan. Bring to a simmer. Once simmering, stir constantly until mixture thickens slightly, 1-2 minutes.

Remove ground 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 carrot to hot pan and stir occasionally until beginning to soften, 4-5 minutes.

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

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

Remove from burner and stir in sweet chili sauce. If desired, add ground pork and combine.

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!