• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek! 
Little cooks: Help add the water to the saucepan. Be careful, it may be hot!

• Roughly chop Asian greens and baby broccoli. 

Little cooks: Help wash the green veggies before they’re prepped! 

• When the rice has 10 minutes remaining, heat a large frying pan over high 
heat with a drizzle of olive oil.
• Cook baby broccoli and pork mince, breaking up with a spoon, until just 
browned, 3-4 minutes.
• Add Asian greens and sweet soy seasoning and cook until just wilted, 
2-3 minutes.
• Remove from heat, then stir in oyster sauce and a splash of water, tossing 
to combine. Season to taste with salt and pepper. 

• Divide jasmine rice between bowls.
• Top with sweet soy pork and baby broccoli stir-fry to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice fresh chilli. Garnish stir-fry with crispy shallots, chilli and torn coriander to serve.