a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Add the peas to the pan to cook for the final 1-2 mins.

d) 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, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a medium frying pan on high heat.

b) Once hot, add the sliced mushrooms and stir-fry until golden, 3-4 mins.

a) Add the pork mince to the mushrooms and cook until browned, 5-6 mins.

b) Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Once the pork is browned, add the garlic to the pan and stir-fry for 1 min.

b) Stir in the teriyaki sauce and cook for 1 min more.

d) Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.

a) Fluff up the rice using a fork, then share between your bowls.

b) Top with the teriyaki pork stir-fry.

Enjoy!