Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise and sweet chili sauce.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, line a sheet pan with foil. In a bowl, combine the pork, breadcrumbs, and sautéed aromatics. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs (or 20 meatballs for 4 servings). Transfer to the sheet pan. Bake 14 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Meanwhile, in a medium bowl, combine the sugar and vinegar; season with salt and pepper. Whisk until the sugar has dissolved. Add the grated carrots, sliced cucumber(s), and as much of the sliced pepper(s) as you'd like, depending on how spicy you'd like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the baked meatballs and marinated vegetables. Drizzle with the sweet chili mayo. Garnish with the chopped peanuts. Enjoy!