• 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, 4-5 minutes. Add garlic and cook until fragrant, 1-2 minutes. Transfer to a plate. Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lemon.

• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, the 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 beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Return veggies to the pan, then add the sweet chilli sauce. 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 beef and sautéed veggies. • Serve with any remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch by stirring the peanuts through the rice. Be careful, the pan is hot!