a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

a)Thinly slice the mushrooms into 1cm slices. b) Zest and halve the lime (see ingredients for amount). c)Trim and thinly slice the spring onion. d)Halve the chilli lengthways (see ingredients for amount), deseed then finely chop. e)Roughly chop the peanuts. f) Chop the Tenderstem® into thirds.

a) Heat a drizzle of oil in a large frying pan on high heat. b) When hot add the mushroom and Tenderstem® to the pan, season with salt and pepper. Fry until golden, stirring occasionally, 6-8 mins. TIP: Add a splash of oil to the pan if needed.

a) Once the mushroom and broccoli are cooked, stir through the bulgogi sauce, soy sauce and a squeeze of lime juice. b) Simmer until the sauce has thickened, 2-3 mins.

a) Once the rice has cooked, fluff up with a fork and stir the lime zest in.

a) Divide the rice between bowls and top with the mushrooms mix. b) Sprinkle over the spring onion, peanuts and chilli TIP: Add less if you don't like too much heat. c) Serve with any remaining lime wedges for squeezing over. Enjoy!