• In a medium saucepan, bring the water (for the rice) to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and 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, thinly slice carrot into half-moons. Finely chop celery. • Finely chop brown onion and garlic. Thinly slice long chilli (if using). Slice lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and celery, tossing, until tender, 4-5 minutes. • Transfer to a plate.

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

• Return veggies to the pan, then add kecap manis, oyster sauce, the water (for the sauce) and a generous squeeze of lemon juice. • Cook, stirring, until well combined, 1 minute. TIP: Add a splash more water to loosen the mixture, if needed.

• Divide rice between bowls. • Top with ginger pork and veggie stir-fry. • Sprinkle with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!