Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water (or 1 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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, wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the cumin-Sichuan sauce, soy glaze, and 1 tablespoon of water (or 2 tablespoons for 4 servings).

Line a sheet pan with foil. In a bowl, combine the sausage, breadcrumbs, and chopped ginger; season with salt and pepper. Gently mix to combine. Form the mixture into 10 equal-sized meatballs (or 20 for 4 servings). Transfer to the sheet pan. Roast 10 to 14 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 large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

To the same pan, add the roasted meatballs and glaze. Cook on medium-high, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are browned and coated. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed meatballs (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!