Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince or grate ginger. Trim green beans if necessary. Thinly slice chili.

Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds.

Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a big pinch of salt and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Meanwhile, pat pork* dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out pan.

Swap in salmon* for pork. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.  

In a small bowl, combine jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings).

Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds.

Pour in jam mixture and simmer until slightly thickened, 2-3 minutes.

Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Use pan used for salmon here.

Thinly slice pork crosswise.

Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper.

Divide rice and green beans between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve.