• Boil a large pot of salted water for the rice.
• Add the rice and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• 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: If the mixture is a little dry add a splash of water.

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