In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Finely chop the brown onion and garlic. Thinly slice the long red chilli (if using). Slice the lime into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, tossing, until tender, 3-4 minutes. Add the Asian greens and cook until softened, 1-2 minutes. Transfer to a plate and cover to keep warm.

Return the pan to a high heat with a drizzle of olive oil. Cook the onion and pork mince, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger paste and red chilli (if using). Cook until fragrant, 1 minute.

Return the veggies to the pan, then add the kecap manis, oyster sauce, the water (for the sauce) and a generous squeeze of lime juice. Cook, stirring, until well combined, 1 minute. TIP: If the mixture is a little dry, add a splash more water.

Divide the jasmine rice between bowls. Top with the ginger pork stir-fry. Sprinkle with the roasted peanuts. Serve with any remaining lime wedges.