Crisp, emerald-hued veggies and saucy pork sit on a bed of garlicky rice for a dish that packs all the good stuff in. Just 20 minutes after whipping out your frypan, you'll be serving up this absolute classic to a crowd that's well and truly pleased.
Peel and crush garlic. Heat ½ the vegetable oil in a saucepan over medium heat. Add garlic and cook for 30 seconds or until fragrant. Increase heat to high, add rice and 310ml (1¼ cups) cold water 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 rice is cooking, continue with step 2.
Heat remaining vegetable oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown. While mince is cooking continue with step 3.
Cut broccoli into florets. Grate ginger. Trim and halve green beans.
Place ginger, sweet chilli sauce, sesame oil, soy sauce, cornflour and 40ml (2 tablespoons) water in a bowl and mix to combine.
Add broccoli, beans and 20ml (1 tablespoon) water to mince. Cover with a lid and steam for 2–3 minutes. Add sauce mixture and cook, stirring, for 1 minute or until vegetables are coated and sauce has thickened.
Pick basil leaves from their stems and add to stir-fry. Divide rice between bowls and top with stir-fry to serve.