Wash and dry produce. Peel and finely chop garlic (2 Clove(s)). Trim and thinly slice scallions (2), separating whites from greens; mince whites. Quarter lime (1).

Heat a drizzle of cooking oil in a small pot over medium heat. Add half the garlic and cook, stirring, until fragrant, 10-15 seconds. Stir in jasmine rice (3/4 Cup), 1 1/4 cups water, and a big pinch of kosher salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, about 30 seconds. Add ground pork (10 oz), 1 tsp brown sugar, and 3/4 tsp salt. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. (If swapping proteins, use chopped chicken breast or ground beef, cook as directed.)

Once pork is cooked through, add red cabbage and carrot mix (4 oz). Cook, stirring occasionally, until veggies are warmed through, 2-3 minutes. Add umami ginger sauce (8 TBSP) and 1/2 cup water. Cook, stirring occasionally, until mixture is saucy and veggies are softened, about 1 minute. Turn off heat. Stir in 1 TBSP butter until butter has melted and pork mixture is glossy and evenly coated.

Fluff rice with a fork; stir in 1 TBSP butter.

Divide rice between bowls and top with pork mixture. Garnish with scallion greens. Top with a squeeze of lime juice and serve any remaining lime wedges on the side.