Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges (for 4 servings, halve one lime and quarter remaining).

Heat a drizzle of oil in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds.

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

Keep covered off heat until ready to serve.

Once ginger is fragrant, swap in brown rice for jasmine rice, using 1¾ cups water (3½ cups for 4 servings), and a pinch of salt. Cook until brown rice is tender, 20-25 minutes.

While rice cooks, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from half a lime, and Sriracha to taste. (For 4 servings, use all the sesame seeds, 2 TBSP olive oil, 2 tsp ginger, 2 tsp sugar, and juice from one lime.) Season with salt and pepper; add more ginger or lime juice to taste.

Pat tilapia* dry with paper towels; season generously all over with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Turn off heat.

While tilapia cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.

Transfer green beans to a second medium bowl; add 1 TBSP butter (2 TBSP for 4 servings). Stir until melted. Season with salt and pepper.

Fluff rice with a fork and season with salt and pepper.

Divide rice and green beans between plates. Arrange tilapia on top of rice; drizzle with scallion Sriracha pesto and soy sauce to taste. Serve with lime wedges on the side.