Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 11/2 cups water and a large pinch of salt to a boil. Trim the long stem ends of the green beans. Thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic. Peel and finely grate the ginger. Add the rice to the boiling water. Cover and reduce to a low simmer for 15-20 minutes, until tender.

Roast the green beans: Toss the green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, tossing halfway through, until slightly charred and crispy.

In a medium bowl, toss together the shrimp, hoisin sauce, garlic, and half the ginger. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add the scallion whites and remaining ginger. Toss, 2-3 minutes, until soft and lightly golden brown. Transfer to the pot with the rice, stir to combine, and cover.

With about 4 minutes left on the rice, add the shrimp mixture and a drizzle of oil to the same pan over high heat. Cook, 2-3 minutes, until shrimp are opaque and slightly charred on the outside.

Serve: Cut the lime into wedges. Serve the shrimp on a bed of ginger scallion rice with the crispy green beans on the side. Sprinkle with scallion greens and sesame seeds. Serve with a lime wedge and enjoy!