Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy glaze, vinegar, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

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. Add the butter, soy sauce, and sliced white bottoms of the scallions. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Cover to keep warm.  

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 2 to 3 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness. Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the roasted broccoli and scallion rice. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!