• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into 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.
• Keep covered 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 (use all for 4P and 6P). 
• 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 hot, fry the pork mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
• Use a spoon to break up the mince as it cooks.

NOTE: Adding gyoza? Fry in the hot pan for 4-6 mins. Add a splash of water, cover and cook for 2-3 mins more. Remove before cooking the mince. Cover until ready to serve.

• Once the pork is browned, 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 mince is too dry.

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