Halve the sugar snap peas lengthways.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and half the roasted sesame seeds. Season with salt and pepper.

Add the carrot ribbons, mix to coat, then set aside to pickle.

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

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. 

Halfway through, add the sugar snaps to the pan and fry for the remaining time, 2-3 mins.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once the mince has browned, lower the heat to medium.

Add the ginger, garlic & lemongrass puree and Indonesian style spice mix to your pan, then fry until fragrant, 1 min.

Stir in the teriyaki sauce and water for the sauce (see pantry for amount). Simmer until the sauce has thickened and the sugar snaps are tender, 2-3 mins.

Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the teriyaki lemongrass beef and add the carrot pickle alongside.

Sprinkle over the remaining sesame seeds to finish.

Enjoy!