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 all water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

Thinly slice carrot into half-moons. Cut broccoli (including the stalk!) into small florets. Finely chop onion (see ingredients) 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 broccoli, tossing, until tender, 4-5 minutes. Transfer to a plate.

Return 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. Cook until fragrant, 1 minute.

Return veggies to 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: If the mixture is a little dry, add a splash more water.

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