Step 1

Wash and dry all produce. Halve zucchini lengthwise, then slice crosswise into thin half-moons. Trim, then thinly slice scallions, separating greens and whites. Peel ginger, then mince until you have 1 TBSP. Cut limes into wedges.

Step 2

Combine ginger, scallion whites, pork, panko and 2 TBSP bulgogi sauce (save the rest for step in a medium bowl. Season with salt and pepper (we used 1 tsp kosher salt). Shape into 1-inch balls.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add zucchini and season with salt and pepper. Cook, tossing, until just tender, 3-4 minutes. Remove from pan and set aside in a bowl.

Step 4

Heat another drizzle of oil in same pan, then add carrots and season with salt and pepper. Cook until tender, 3-4 minutes. Add to bowl with zucchini, then toss both veggies with half the sesame oil. Set aside. Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, about 4-6 minutes.

Step 5

Add remaining bulgogi sauce to pan with meatballs. Bring to a simmer, then reduce heat to medium-low and cover pan. (TIP: If your pan doesn’t have a lid, cover it with aluminum foil.) Steam until meatballs are cooked through, about 5 minutes. Remove pan from heat. Meanwhile, massage rice in packet with hands to break up, then microwave according to package instructions.

Step 6

Place rice in a large bowl and toss with remaining sesame oil and juice from 1 lime wedge. Divide between plates and top with veggies and meatballs. Drizzle with remaining sauce from pan and sriracha, to taste (skip this for the kids). Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges.