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 and 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!

While the rice is cooking, trim and halve the green beans. Thinly slice the carrot (unpeeled) into halfmoons. Thinly slice the brown onion. Finely chop the garlic. Finely grate the ginger. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients) into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the green beans and carrot and cook until tender, 3-4 minutes. Transfer to a plate.

Return the pan to a high heat with a drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and long red chilli. Cook until fragrant, 1 minute. *Alternative Step 4 if you've received beef mince:* Return the pan to a high heat with a drizzle of olive oil. Add the onion and beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and long red chilli. Cook until fragrant, 1 minute.

Return the green beans and carrot to the pan. Add the kecap manis, oyster sauce, soy sauce, water (for the sauce) and a generous squeeze of lemon 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. Garnish with the roasted peanuts. Serve with any remaining lemon wedges. *Alternative Step 6 if you've received beef mince:* Divide the jasmine rice between bowls. Top with the ginger beef stir-fry. Garnish with the roasted peanuts. Serve with any remaining lemon wedges.