Sticky Chilli & Lemongrass Chicken Mince Stir Fry & Veggie Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Heat a large, wide-based pan (preferably non-stick) over a high heat with a generous drizzle of vegetable oil

Once hot, add your chicken mince with a pinch of salt and cook for 4-5 min or until starting to brown, breaking it up with a wooden spoon as you go

Meanwhile, peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Once the chicken mince is lightly browned, reduce the heat to medium-high and add the sliced onion

Cook for 4-5 min or until softening and the chicken mince is cooked through (no pink meat!)

Whilst the onion is softening, top, tail, peel and coarsely grate your carrot[s]

Trim, then thinly slice your spring onion[s]

Wash your spinach and pat it dry with kitchen paper

Once the onion is softening, add 1 tsp [1 1/2 tsp] [2 tsp] flour to the pan with the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add your lemongrass and lime leaf paste, gluten free soy sauce, honey and chilli flakes (can't handle the heat? Go easy!), stir it all together, cook for 30 secs, then add the spinach with a generous splash of cold water

Give everything a good mix up and cook for 1-2 min or until the spinach has wilted – this is your sticky chilli & lemongrass chicken mince stir fry

Once the rice is cooked, add the grated carrot to the pot with your sambal (can't handle the heat? Go easy!), half the sliced spring onion (save the rest for later!) and a a generous pinch of salt

Stir it all together and cook over a low heat for 1-2 min or until fragrant and the carrot is slightly softened – this is your veggie rice