a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, thinly slice the portobello mushrooms.
b) Zest and halve the lime (see ingredients for amount).
c) Trim and thinly slice the spring onion. Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop.
d) Roughly chop the peanuts. Chop the Tenderstem® into thirds.

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

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

a) Once the rice has cooked, fluff it up with a fork and stir through the lime zest.
b) Chop the remaining lime into wedges.

a) Divide the rice between your bowls and top with the bulgogi veg stir-fry.
b) Sprinkle over the spring onion, peanuts and chilli (careful, it's hot - add less chilli if you don't like too much heat).
c) Serve with any remaining lime wedges for squeezing over. Enjoy!