• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt, then bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
• When the rice is done, stir through crushed peanuts.

TIP: The rice will finish cooking in its own steam so don't peek!
TIP: Cover the pan with a lid if the garlic starts to spatter!

• While the rice is cooking, slice carrot into half-moons. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and shredded cabbage mix until tender, 4-5 minutes. Transfer to a medium bowl.
• Meanwhile, in a small bowl, combine sweet chilli sauce, oyster sauce, the soy sauce, a squeeze of lemon juice and a splash of water.

Little cooks: Take charge by combining the ingredients for the sauce!

• Return the frying pan to high heat with a drizzle of olive oil. Cook chicken strips, tossing occasionally, until browned and cooked through, 6-8 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Add sweet chilli mixture and return veggies to the pan, tossing to combine, 1 minute. Season to taste.

• Divide nutty garlic rice, sticky ginger chicken and veggie stir-fry between bowls.
• Sprinkle over a pinch of chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!