Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the ginger and 1/4 tsp salt (dbl for 4 ppl). Cook, stirring often, until fragrant, 2-3 min. Add coconut milk and 2/3 cup water (1 cup for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, trim, then halve green beans. Core, then cut pepper into 1/4-inch strips. Zest half the lime (whole lime for 4 ppl), then cut into wedges.

Pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 7-10 min.**

While pork roasts, heat the same pan over medium-high. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until starting to soften, 3-4 min. Add 1/2 tbsp oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove the pan from heat, then transfer veggies to a plate. Cover to keep warm.

Stir together sweet chili sauce, soy sauce and 1/3 cup water (dbl for 4 ppl) in a medium bowl. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining ginger. Cook, stirring often, until fragrant, 30 sec. Add sweet chili mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min.

Fluff rice with a fork, then season with salt. Stir in lime zest. Thinly slice pork. Divide rice between bowls. Top with veggies and pork, then spoon sauce over pork. Sprinkle with peanuts and squeeze over a lime wedge, if desired.