• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan.

• While the rice is cooking, thinly slice carrot into rounds. Roughly chop baby broccoli (see ingredients) and Asian greens. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli with a splash of water, tossing, until tender, 4-6 minutes. Add Asian greens and a good drizzle of soy sauce and cook, tossing, until wilted, 1 minute. Transfer to a bowl.

• While the veggies are cooking, combine oyster sauce, char siu paste, the sesame oil and a good splash of water in a small bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce the heat to medium. Add garlic paste and cook until fragrant, 1 minute. • Return the veggies to the pan with the char siu mixture. Toss to combine and simmer until slightly thickened, 1-2 minutes.

• Divide rapid basmati rice between bowls. Top with char siu pork and veggie stir-fry. • Sprinkle over crushed peanuts to serve. Enjoy!