To prepare the ingredients, peel and finely grate the ginger, and deseed and slice the long red chilli. Peel and crush the garlic. Rinse the Jasmine rice well, trim the snow peas, and peel and cut the carrot into match sticks.

Place the pork strips into a bowl and add in the ginger, long red chilli, garlic and a dash of vegetable oil. Marinate for 10 minutes.

Place the Jasmine rice and water in a medium saucepan and bring to the boil. Cook for 10-12 minutes, or until the rice is soft. Drain.

Heat a large wok or frying pan over a high heat. Add the marinated pork strips and cook for 2 minutes. Remove the pork from the pan and set aside on a plate. No need to clean the pan, just add in the oyster sauce, salt-reduced soy sauce, sugar, snow peas, carrot and a splash of water and cook for 1-2 minutes, or until the veggies are slightly soft. Return the pork to the pan and cook until heated through.

To serve, divide the rice between bowls and top with the saucy ginger pork stir-fry.