a) Boil a half-full kettle. Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and mushrooms and fry until browned, 5-6 mins. Use a spoon to break up the mince 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 from your kettle into a large saucepan with 1/4 tsp salt on high heat.

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

c) 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, cut the lime into wedges (see ingredients for amount).

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

a) Add the pak choi to the pork.

b) Stir-fry until the pak choi has softened and the mushrooms have started to brown, 3-4 mins.

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

a) Stir the ketjap manis, soy 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 add a squeeze of lime juice.

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

a) Fluff up the rice with a fork and share between your bowls.

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

c) Finish with the remaining lime wedges for squeezing over.