Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Carefully add the rice 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. Add the sliced green tops of the scallions; stir to combine.

Meanwhile, in a medium nonstick pan (or large for 4 servings), 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 lightly browned. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat. Serve the scallion rice topped with the cooked vegetables and cooked scallops. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!