Rinse rice and cook in a saucepan with 1 cup water until tender, about 15 minutes.

Peel and julienne the carrot; dice the onion and mince garlic. Grate ginger if using.

Heat coconut oil in skillet over medium-high heat. Season pork chop with salt and pepper if desired. Sear each side for 3-4 minutes until golden brown, then reduce heat to cook through for an additional 4-5 minutes.

In the same skillet, add garlic, ginger, onions, and carrots. Sauté for 5-7 minutes until tender and fragrant.

Add tamari to the vegetables, stirring well to coat. Let cook for 1-2 minutes to meld flavors.

Slice the pork chop and serve over the cooked rice, topped with sautéed vegetables.