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

• Meanwhile, finely chop garlic. Trim green beans. Roughly chop Asian greens. Zest lime to get a generous pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot & zucchini mix and green beans, tossing, until tender, 4-6 minutes. • Add garlic and Asian greens and cook until fragrant and just wilted, 1-2 minutes. Transfer to a plate. Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lime.

• In a small bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, water (for the sauce), lemon zest and a generous squeeze of lemon juice. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, in batches, until just browned, 4-5 minutes. Drain excess oil from the pan. • Return veggies to the pan, then add sweet chilli mixture. Cook, stirring, until heated through and slightly reduced, 1-2 minutes.

• Stir crushed peanuts through cooked rice. • Divide peanut rice between bowls. • Top with sweet chilli pork and sautéed veggies. • Serve with any remaining lime wedges. Enjoy! Little cooks: Take the lead and help stir the peanuts through the rice!