• Rinse and drain rice. Add the water (for the rice) to a medium saucepan and bring to the boil. • Add 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, chop broccoli (including stalk!) into small florets. • Trim and roughly chop green beans. • Thinly slice carrot into half-moons. • Finely chop garlic. • In a small bowl, combine umami paste, Asian BBQ seasoning and the water (for the sauce). • Cut chicken into small chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm. • Return pan to high heat with a drizzle of olive oil. Cook sliced mushrooms, broccoli, green beans and carrot, tossing, until just tender, 6-8 minutes. • Add garlic and cook, until fragrant, 1 minute. • Reduce heat to medium and add umami paste mixture, tossing until well combined, 1 minute. Season with pepper

• Divide rice between bowls. • Top with chicken, umami mushroom and broccoli stir-fry. • Sprinkle crushed peanuts to serve. Enjoy!