• Rinse and drain white rice. • In a medium saucepan, heat a dash of olive oil over medium heat. • Add the water and bring to the boil. Add rice and a good pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, drain sweetcorn. Slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli & carrot mix, corn and zucchini, tossing until tender, 5-6 minutes. Add garlic paste, then cook until fragrant, 1 minute. • Transfer to a bowl and season to taste with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat. Cook pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add ginger paste and Asian BBQ seasoning, and cook until fragrant, 1 minute. • Stir in cooked veggies, oyster sauce, sweet chilli sauce and the water, and simmer until bubbling and slightly reduced, 1-2 minutes.

• Divide rice between bowls. • Top with sweet chilli ginger pork and veggie stir-fry. Sprinkle with sesame seeds. Enjoy!