a) Boil a full kettle.

b) Trim the green beans, then cut into thirds.

c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins, adding the beans for the last 5 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Leave to the side until ready to use.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Crush the peanuts in the unopened sachet using a rolling pin.

c) Trim and thinly slice the spring onion.

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

a) Stir the garlic and Chinese Five Spice into the pork and cook for 1 min.

b) Meanwhile, drain the sweetcorn in a sieve.

c) Add the sweetcorn, cooked green beans and rice to the pork. Mix well to combine.

a) Stir the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount) into the fried rice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

a) Share the pork fried rice between your bowls.

b) Sprinkle over the peanuts.

c) Scatter with the spring onion to finish.

Enjoy!