• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli florets, tossing until tender, 6-7 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Return broccoli to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste.

• Divide ginger rice between bowls. Top with teriyaki prawns and broccoli stir fry. Enjoy! • If you've added a fancify add-on bundle, thinly slice spring onion to top. Garnish with crispy shallots and torn coriander.