• Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot 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 onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways. Deseed and finely chop half (double for 4p). 
• Trim the scallion and thinly slice. Trim the pak choi, then thinly slice widthways.
• Roughly chop the coriander (stalks and all).

• Place a large pan over high heat (without oil). 
• Once the pan is hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
• Use a spoon to break it up as it cooks.
• Season with salt and pepper.

• Add the pak choi, onion, garlic, scallion and chopped chilli (use less if you don't like spice) to the pan. 
• Drizzle in a little oil if necessary.
• Cook until the veg is softened, 4-5 mins.

• Pour in the ketjap manis and soy sauce and stir everything together.
• Season to taste with salt and pepper.
• Remove the pan from the heat.
• Stir in half the coriander.

TIP: Add a splash of water if the mixture is too dry.

• Fluff up the rice with a fork and share between your bowls.
• Top with the pork stir-fry and remaining coriander.