Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the red chilli (see ingredients for amount) lengthways, deseed, then finely chop.

Halve the mangetout widthways.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the mangetout to the pan and stir-fry until tender, 2-3 mins.

Remove the pan from the heat. Set aside the mangetout.

Put the pan back on medium-high heat (no need to clean). Add the pork mince to the pan and stir-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.

Add the shallot, garlic and red chilli (add less if you'd prefer things milder) to the mince. Cook until fragrant, another 2-3 mins.

Return the cooked mangetout to the mince.

Add the ketjap manis and soy sauce, then stir everything together until piping hot.

Remove from the heat. Add a splash of water if it's a little thick.

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

Top with the Thai style pork stir-fry.

Enjoy!