• Wash and dry all produce. • Peel and mince or grate ginger. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Cut broccoli florets into bite-size pieces, if necessary. Zest and quarter lime. Mince cilantro. • 4 SERVINGS: Zest 1 lime and quarter both.

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in rice, 3/4 cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 11/2 cups water.

• While rice cooks, add peanuts, 1 tsp sugar, and 2 TBSP water to a large, preferably nonstick, pan over medium-high heat. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wash out pan. • 4 SERVINGS: Use 2 tsp sugar and 3 TBSP water.

• Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until slightly tender, 3-4 minutes. • Add broccoli and a splash of water. Cover and steam until broccoli is bright green, 4-5 minutes. • Uncover and add remaining ginger. Cook, stirring, until fragrant, 1 minute more.

• To pan with veggies, add sweet soy glaze, chili sauce, 1/4 cup water, and lime juice to taste. • Cook, stirring, until sauce has thickened and veggies are coated, 2-3 minutes. Stir in half the cilantro. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.

• Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt. Divide between bowls. • Top rice with stir-fry, peanuts, crispy fried onions, and remaining cilantro. Serve with any remaining lime wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.