• 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, cover with the lid and cook for 12 mins.
• Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim the green beans.
• Place a pan over medium-high heat (no oil).
• Once hot, add the mince, Thai spice mix and green beans and fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
• Use a spoon to break it up as it cooks. 

• Add the coleslaw mix to the mince.
• Cook until just tender, 2-3 mins.

• While the veg fries, peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Cut the lime into quarters.
• Stir in the grated garlic and ginger. Cook until fragrant, 1-2 mins.

• Stir the ketjap manis, honey, soy sauce and 50ml water (per 2P) into the pan. 
• Cook until the sauce has thickened, 2-3 mins.
• Taste and season with salt, pepper and a squeeze of lime juice, adding a splash of water if it's a little too thick.

TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

• When ready, share the rice between your bowls and top with the sticky honey mince.
• Serve with any remaining lime wedges for squeezing over.