1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Roughly shred wombok. Slice spring onions, capsicum, shallot and lime leaves (remove core stem). Keep separate.

3. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook beef mince and shallot for 5-6 minutes. Add lime leaves, 1 crushed garlic clove, 2 tbsp fish sauce and 1 tbsp sweet chilli sauce. Stir until combined.

4. Toss in shredded wombok, capsicum and spring onions. Cook for 2-3 minutes until just softened, remove from heat. Grate and stir through zest and juice from 1/2 lime.

5. Trim and slice snow peas, roughly chop mint leaves. Slice chilli (deseed if preferred). Wedge remaining lime.

6. Divide rice between bowls, top with stir-fry and garnish. Serve with lime wedges.

Notes:
For added flavour use coconut, sesame oil or peanut oil to cook this dish.

Basmati rice 300g

Baby wombok 1/2
Spring onions 1/3 bunch
green capsicum 1
shallot 1
Kaffir lime leaves 2

Beef mince 600g

Lime 1
Snow peas 1/2 punnet (125g)
Mint 1/2 bunch
Green chilli 1

From your pantry:
oil (for cooking), fish sauce, sweet chilli sauce, garlic (1 clove)