Cook the rice: Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Add the rice to the boiling water. Cook 20-25 minutes, until tender. Drain.

Place the cashews on a baking sheet. Place in the oven to toast 3-5 minutes, until fragrant. Keep an eye on these so they don’t burn! Remove from sheet and set aside.

Wash and dry all produce. Peel and finely dice the carrot. Trim and cut the green beans into 1-inch pieces. Thinly slice the scallions, keeping the greens and whites separate. Shuck the corn, then cut the kernels of the cob. Mince or grate the garlic. Peel and finely mince or grate the ginger.

Heat a drizzle of oil in a large nonstick pan over medium-high heat before adding the carrot. Cook, tossing, for about 5 minutes, until slightly softened. Season with salt and pepper. Add the green beans and corn. Cook, tossing, for 3-5 minutes, until the green beans are crisp-tender. Remove from pan and set aside.

Heat a large drizzle of oil in the same pan over medium-high heat. Add the garlic and ginger. Cook 1 minute, until fragrant. Add the rice to the pan. Cook, tossing, for 1-2 minutes, until slightly crispy and golden brown. Add the veggies, soy sauce, and scallion whites to the pan. Cook, tossing, for 1-2 minutes. HINT: This would be a great time to fry up a sunny-side-up egg to serve over each rice bowl!

Finish: Divide the brown rice between bowls. Sprinkle with toasted cashews, sesame seeds, and scallion greens. Enjoy!