This pan-tossed stir-fry might seem humble, but don't let its ease deceive. It's a rapid-fire classic that pumps up your veggie intake and lands big-time flavour in real time. Full of protein and umami, it's great for post-workout dinners or nights when you need an easy win.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While the rice is cooking, continue with step 2.
Trim and halve beans. Thinly slice spring onions, keeping white and green parts seperate. Crush garlic. Remove core and seeds from capsicum and cut into 3cm pieces.
Heat a frypan over medium-high heat. Add vegetable oil, mince and a sprinkle of salt and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised and cooked through.
Add white spring onion, capsicum and a pinch of salt and cook, stirring continuously, for 4–5 minutes or until slightly caramelised. Add garlic and stir until fragrant. While vegetables are cooking, continue with step 5.
Place chilli bean paste, sesame oil, sugar, cornflour and 200ml water in a bowl and mix to combine.
Add beans and sauce to pan and cook, stirring, for a further 1–2 minutes or until sauce has thickened and vegetables are tender. Divide rice between bowls and top with stir-fry and green spring onion to serve.