Bring 600ml of water to boil in a saucepan, Wash your rice and add to the boiling water. Lower the heat to simmer, cover and cook for 10 minutes, remove from the heat and allow to stand, with the lid on, for a further 10 minutes where the rice will cook in its own steam.
Chop the peppers into strips and cut the beans into 4-5 cm pieces and zest the lime.
Cook the mince in a large frying pan or wok along with the 5 spice. When browned, transfer to a bowl and return the pan to the heat.
Add the vegetables to the pan and stir fry for a few minutes until they soften.
Stir the garlic and ginger into the pan and fry for a couple of minutes.
Add the chicken stock cubes, the soy sauce, the sugar and the ketjap manis. Stir and put the minced beef back into the pan. Fry for a couple of minutes until piping hot.
Remove from the heat and add the lime zest, the juice from the lime and the coriander.
Stir in the rice and serve immediately.
