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Cook the rice according to package directions. In
a small bowl, whisk together the hoisin, lime
juice and 1 Tbsp water; set aside.
Heat 1 Tbsp oil in a large skillet over medium
heat. Add the carrots and bell pepper and cook,
tossing frequently, until the vegetables are just
tender, 4 to 5 minutes. Transfer to a bowl.
Return the skillet to the stove and heat the
remaining Tbsp oil over medium-high heat. Season
the pork with ¼ tsp each salt and pepper and
cook, tossing occasionally, until browned, 3 to 4
minutes. Add the hoisin mixture and cook for 1
minute.
Return the vegetables to the skillet, add the
bean sprouts (if using) and cook, tossing, until
heated through, about 2 minutes. Serve over the
rice and sprinkle with the scallions.
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