For green bean soboro, chop up the green beans, and boil in salted water until crisp-tender.
To assemble bento, put half of the cooked rice into the bento box (this works well in a deeper bowl-shaped container, too). Put half of each soboro mixture on top of the rice–this layer doesn’t have to be neat since it will be hidden. Cover with the rest of the rice. Arrange the rest of the soboro in a neat pattern on top. Finish with some chopped beni shoga or gari pickled ginger, if desired. Pack fruit in a separate compartment.