Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add rice and cook until tender, 20-25 minutes. Drain.

Place cashews on a baking sheet, and toast in oven until fragrant, about 5 minutes. (TIP: Keep an eye on these so they don’t burn!) Remove from sheet and set aside.

Peel and finely dice carrot. Trim and cut green beans into 1-inch pieces. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Peel and finely mince or grate ginger. Drain half of corn (we sent extra).

Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and toss until slightly softened, about 5 minutes. Add green beans and corn, and toss until green beans are crisp-tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat a large drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook 1 minute, until fragrant. Add cooked rice and toss until slightly crispy, 2-3 minutes. Add cooked veggies, soy sauce, and scallion whites. Toss another 1-2 minutes.

Divide rice between bowls. Sprinkle with cashews, sesame seeds, and scallion greens.