Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring 11/2 cups salted water to a boil in a small pot. Halve, peel, and finely chop shallot. Halve lime. Mince garlic. Pick half the basil leaves from stems and roughly chop (save the rest for garnish). Mince chili, removing ribs and seeds first for less heat.

Crush peanuts inside their bag with a mallet or heavy pan. Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 13-15 minutes.

Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until lightly crisped, about 12 minutes.

Heat a drizzle of oil in a large pan over medium heat. Add shallot, garlic, and as much chili as you like. (TIP: Start with a pinch and add more from there.) Cook, tossing, until softened and fragrant, about 3 minutes. Add pork and increase heat to high, breaking up meat into small pieces. Cook until browned, 4-5 minutes. Season with salt and pepper.

Remove pan from heat. Stir in sesame oil, 1 TBSP soy sauce (we sent more), chopped basil, and 1/2 tsp sugar. Season with salt and pepper. Stir in a squeeze or two of lime (to taste).

Divide rice between plates, then arrange stir-fry on top. Sprinkle with peanuts. Tear remaining basil leaves from stems and scatter over top. Serve with green beans on the side.