Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 lengthways, deseed and finely chop. Trim and thinly slice the spring onion. Trim the green beans then chop into thirds.

Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. TIP: Add a splash of water and cover to steam if needed. When cooked, transfer to a plate.

Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a spoon as it cooks. When the pork is cooked, drain off any excess fat. Add the shallot, garlic, spring onion and as much chilli as you like. Cook until the veggies are softened, another 2-3 mins. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.

Return the green beans to the pan. Add the ketjap manis and soy sauce, then stir everything together. TIP: If the mixture is a little dry, add a splash of water.

Remove the pan from the heat. Roughly chop the coriander (stalks and all). Mix two thirds of the coriander into the pork. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and sprinkle over the remaining coriander.