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

• Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice capsicum. • Pick and thinly slice mint leaves. • In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, zucchini and capsicum, tossing, until tender, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Remove pan from heat. • Return veggies to pan, then add sweet chilli mixture, tossing to combine.

• Stir crushed peanuts through rice. • Divide peanut rice between bowls. Top with sweet chilli pork stir-fry. • Garnish with mint to serve. Enjoy!