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).

Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

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

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.

Once the mince has browned, add the pak choi and stir-fry until just soft, 3-4 mins.

Stir in the shallot, garlic and as many chilli flakes as you'd like (add less if you'd prefer things milder). Cook until fragrant, another 2-3 mins.

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!