• 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 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When rice has 10 minutes remaining, trim baby broccoli and roughly chop. 
• Thinly slice carrot into half-moons. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli, until tender, 5-6 minutes. 
• Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. 

• Cut chicken tenderloins into 2cm chunks. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return pea pods to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste.

• Divide ginger rice and teriyaki chicken and pea pod stir fry between bowls. Enjoy! ELEVATE ME: If you've added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.