• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 12 mins, then remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve the bell pepper, remove the core and seeds and thinly slice.
• Trim and thinly slice the pak choi widthways.
• Peel and grate the ginger (use a teaspoon to easily scrape away the peel). 
• Roughly chop the coriander (stalks and all).

• Place a pan over medium-high heat (without oil). 
• Once hot, add the mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break it up as it cooks.

• Add the pepper to the pan with a drizzle of oil (if necessary).
• Cook until softened, stirring occasionally, 4-5 mins.
• Add the Thai spice and ginger and fry until fragrant, 1 min.
• Add the stock along with 75ml water (per 2P).
• Stir in the pak choi. Simmer until the liquid has reduced by half and the pak choi is tender, 3-4 mins.

• When the liquid has reduced, stir through the red Thai paste, ketjap manis and half the coriander.
• Remove from the heat and season to taste with salt and pepper.
• Fluff up the rice with a fork.

TIP: Add a splash of water if the mince is too dry.

• Divide your rice between bowls.
• Top with the Asian-inspired mince.
• Finish with a sprinkling of the remaining coriander.