• Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to 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 10 mins.
• Once cooked, remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• While the rice cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Peel and grate the garlic (or use a garlic press). 
• Halve the sugar snaps widthways.

• Place a pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the bell pepper. 
• Stir-fry until just starting to soften, 3-4 mins.

• Reduce the heat to medium-high and add the mince and Thai spice to the pepper.
• Stir-fry until cooked through, 5-6 mins.
• Use a spoon to break up the mince as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

• Once the mince is browned, add the garlic and sugar snaps to the pan.
• Stir-fry together for 1 min.
• Stir in the teriyaki sauce and cook for 1 min more.
• Taste and season with salt and pepper if needed.

TIP: Add a splash of water to loosen the sauce if necessary.

• Fluff up the rice with a fork and share between bowls.
• Top with the teriyaki stir-fry.