In a small pot, combine Jasmine Rice, 1¼ cups water (or 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, about 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce. Trim green beans if necessary; cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems and roughly chop leaves.

Heat a drizzle of cooking oil in a large pan over medium-high heat. Add beef, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until beef is cooked through, 2-4 minutes more. If there's excess grease in your pan, carefully pour it out.

While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water; cover bowl with plastic wrap. Microwave until tender, 1-2 minutes. TIP: No microwave? Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. Carefully drain any excess water.

Add green beans, Sweet Thai Chili Sauce, 2½ TBSP sweet soy glaze (be sure to measure), 1 TBSP butter, and ½ tsp sugar (for 4 servings, use 5 TBSP sweet soy glaze, 2 TBSP butter, and 1 tsp sugar) to the pan with beef. Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice to taste.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.