1. One day prior to preparation of main meal, cook 1¹⁄³ cups
long-grain rice in a pan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Spread on an oven tray. Refrigerate, uncovered, overnight.
2. Next day, heat oil in a hot wok. Add onion. Stir-fry until soft. Add mince and stir-fry, breaking up mince, for about 5 minutes,
or until cooked through. Add capsicum and peas and corn. Stir-fry until vegetables are tender. Add rice. Stir-fry until hot.
3. Combine paste and cream in a small jug. Add to mince mixture. Bring to boil. Remove from heat.
4. Just before serving, stir in bean sprouts and coconut. Garnish with green spring onions.

For more great dinner ideas, check out the latest issue of New Idea - on sale now!