• In a medium saucepan, add the water (for the rice) and bring 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!

• Meanwhile, finely chop garlic. • Trim green beans. • Zest lemon 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 cook until fragrant, 1 minute. Transfer to a plate. Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lemon.

• 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, until just browned, 4-5 minutes. • Return veggies to the pan, then add sweet chilli mixture. Cook, stirring, until heated through and slightly reduced, 1-2 minutes. TIP: For best results, drain the oil from the pan before returning veggies to pan.

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