• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, rinse with warm water and set aside.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Add Asian stir-fry mix and cook, stirring, until softened, 1-2 minutes. 

• Add ginger paste and garlic paste and cook, until fragrant, 1 minute. • Add teriyaki sauce, soy sauce mix, the brown sugar and sesame oil and cook, tossing until slightly reduced, 30 seconds. Season to taste.

• Divide rapid rice between bowls. • Top with teriyaki and ginger veggie stir-fry. • Top with gyozas and drizzle over sesame dressing. Garnish with crispy shallots to serve. Enjoy! Little cooks: Help sprinkle over the crispy shallots!