a) Boil a full kettle.

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

c) 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. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, zest the lime, then cut into wedges.

b) Trim the pak choi, then thinly slice widthways.

a) Add the mushrooms and pak choi to the pork.

b) Stir-fry until the pak choi has softened and the mushrooms are browned, 3-4 mins.

c) Stir in the ginger, garlic & lemongrass puree. Cook until fragrant, 1 min.

a) Stir the ketjap manis, soy sauce and sugar for the sauce (see pantry for amount) into the pork and bring to the boil.

b) Remove the pan from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed.

c) Add a splash of water if it's a little thick.

a) Fluff up the rice with a fork and stir through the lime zest. Share between your bowls or plates.

b) Serve the pork stir-fry on top of your zesty rice.

c) Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder) and a lime wedge for squeezing over.

Enjoy!