Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

If desired, pull strings from snap peas.

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

In a microwave-safe bowl, combine cornstarch and 1/4 cup water until dissolved. Add teriyaki glaze and ginger and stir to combine. Set aside.

In another mixing bowl, combine panko and 2 Tbsp. water. Rest, 1 minute.

After 1 minute, add ground pork, 1/4 tsp. salt, a pinch of pepper, white portions of green onions, and umami seasoning. Stir to combine. Form mixture into 16 equally-sized meatballs.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan. Cook, 2 minutes.

Add 1/4 cup water. Cover and stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes.

Remove from burner. Transfer meatballs to a plate. Wipe pan clean and reserve.

Return pan used to cook meatballs to medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally, 4-6 minutes.

Add snap peas and a pinch of salt and pepper. Stir often until lightly browned, 2-3 minutes.

Add 1/4 cup water, cover, and cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.

Add meatballs and sauce and gently stir to combine. Bring to simmer.

Once simmering, stir often until sauce is thickened, 1-2 minutes.

Remove from burner. Wipe bowl clean and reserve.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in reserved 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, topping rice with stir-fry. Garnish with green portions of green onions. Bon appétit!