• 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).

• Drain the sweetcorn in a sieve.
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Trim the green beans. 
• Halve, deseed and finely chop the chilli.

• Place a large pan over high heat with a drizzle of oil.
• Fry the carrot and green beans for 5-6 mins. Season with salt and pepper.
• Add a splash of water, cover and cook until tender, 2-3 mins.
• Once cooked, remove from the pan and set aside.

• Return the pan to medium heat with a drizzle of oil.
• Fry ginger and Thai spice for 30 secs. Add teriyaki, coconut milk, half the chilli (use less you don't like spice) and ketjap manis.
• Bring the sauce to a simmer. Season to taste with salt and pepper.
• Add the the gyozas to the sauce. Cover and cook for 3-5 mins.
• Turn the gyozas and cook for another 2-3 mins.

NOTE: Adding prawns? Add to the hot pan along with the gyozas then follow the recipe as written.

• Once the rice is cooked, carefully stir through the drained sweetcorn along with a knob of butter.
• Season to taste with salt and pepper.

• Divide the rice between bowls.
• Top with pan-fried veg and gyoza.
• Spoon remaining chilli and any remaining sauce over the top.