• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and halve pea pods lengthways. 
• Thinly slice carrot into sticks.
• Thinly slice red apple into wedges. 

Little cooks: Help wash the veggies!

• In a shallow bowl, combine the plain flour, sweet soy seasoning and a pinch of salt.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, place panko breadcrumbs.
• Dip pork schnitzels into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate. 

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. 

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• In a small bowl, combine garlic aioli and Japanese style dressing. 

Little cooks: Take charge by combining the sauces!