Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring 11/4 cups water and a large pinch of salt to a boil in a small pot. Trim, then thinly slice scallions, keeping greens and whites separate. Peel ginger, then grate or finely mince. Mince garlic. Cut lime into wedges.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 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 browned and slightly crisp, about 15 minutes, tossing halfway through.

Rinse shrimp, then pat dry with a paper towel. Toss shrimp with 1 TBSP hoisin sauce (we sent more), garlic, and half the ginger in a medium bowl. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining ginger. Cook, tossing, until softened and fragrant, 2-3 minutes. Transfer to pot with rice. Stir to combine, then cover until meal is ready.

Add shrimp and a drizzle of oil to same pan over medium-high heat. Cook, tossing, until shrimp are firm and opaque, 3-4 minutes. Divide rice between plates, then top with green beans and shrimp. Garnish with scallion greens and sesame seeds. Serve with lime wedges on the side.