Step 1

Combine the rice and 2¼ cups (560ml) water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam.

Step 2

Meanwhile, place the spring onion in a small bowl and cover with iced water. Set aside for 10 mins to curl. Drain.

Step 3

Heat a large wok or non-stick frying pan over high heat. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour.

Step 4

Add the stir-fry mix and stir-fry sauce to the mince in the pan. Cook, stirring, for 2 mins or until the vegetables just soften.

Step 5

Divide the rice among serving bowls. Top with the beef stir-fry and sprinkle with spring onion curls.