Step 1

• Wash and dry produce (except green beans). • Peel and mince or grate ginger. Trim and finely chop scallions. Halve lemon; cut one half into wedges (for 4 servings, halve one lemon and quarter remaining). Skip washing and drying cauliflower rice.

Step 2

• Heat a drizzle of oil in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds. • Add 3/4 cup water (11/2 cups for 4) and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Place cauliflower rice and 1 TBSP ginger in a medium microwave-safe bowl (use a large bowl for 4). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover; set aside. (Save jasmine rice for another use.)

Step 3

• While rice cooks, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lemon half, and Sriracha to taste. (For 4 servings, use all sesame seeds, 2 TBSP olive oil, 2 tsp ginger, 2 tsp sugar, and juice from both lemon halves.) Season with salt and pepper; add more ginger or lemon juice to taste.

Step 4

• Pat tilapia* dry with paper towels; season generously all over with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Turn off heat.

Step 5

• While tilapia cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. • Transfer green beans to a second medium bowl; add 1 TBSP butter (2 TBSP for 4 servings). Toss until melted. Season with salt and pepper.

Step 6

• Fluff rice with a fork and season with salt and pepper. • Divide rice and green beans between plates. Arrange tilapia over rice; drizzle with scallion Sriracha pesto and soy sauce to taste. Serve with lemon wedges on the side. Fluff cauliflower rice with a fork and stir in 1 TBSP butter (2 TBSP for 4). TIP: If necessary, reheat in microwave for 1-2 minutes.