Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook over a high heat until tender, 12 minutes. Drain and set aside. Meanwhile, slice the carrot into rounds. Thinly slice the capsicum into strips. Trim and half the green beans. Slice the lime into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and capsicum until tender, 4-5 minutes. Add the green beans and garlic paste (see ingredients) and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken tenderloins and Southeast Asian spice blend and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Add the sweet chilli sauce, oyster sauce, soy sauce and a generous squeeze of lime juice to the pan. Toss to combine and remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside

Divide the rice between bowls. Top with garlic Asian veggies and sweet chilli chicken. Pour over any remaining pan sauce. Sprinkle over the crispy shallots and serve with any remaining lime wedges.