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

• 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 rice, 3⁄4 cup water (1 1⁄2 cups for 4) and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. Cook ginger as instructed. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)

• 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 half the lime, and gochujang to taste. (For 4 servings, use all the sesame seeds, 2 TBSP olive oil, 2 tsp ginger, and 2 tsp sugar.) Season with salt and pepper; add more ginger or lime juice to taste.

• 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.

• 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). Stir until melted. Season with salt and pepper.

• 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 gochujang pesto and soy sauce to taste. Serve with lime wedges on the side.