• 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 set aside.

• Meanwhile, thinly slice button mushrooms.
• In a small bowl, combine teriyaki sauce, the soy sauce and brown sugar. Set aside. 
Little cooks: Kids can help combine the sauces!

• Heat a large frying pan over high heat with a generous drizzle of olive oil. Cook mushrooms and pork mince, breaking up with a spoon, until browned, 6-7 minutes.
• Add Asian stir-fry mix and cook until browned, 2-3 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Add the teriyaki sauce mixture and stir until the pork is coated, 30 seconds. 

• Divide basmati rice between bowls.
• Top with teriyaki pork and mushrooms.
• Drizzle with sesame dressing to serve. Enjoy! 
Little cooks: Add the finishing touch and drizzle over the dressing.