• Boil the kettle. Grate carrot. Thinly slice spring onion. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside. • Meanwhile, in a shallow bowl, whisk the egg, plain flour and a pinch of salt until combined. In a second shallow bowl, combine panko breadcrumbs, curry powder and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). TIP: No air fryer? Leave the oil out of the panko mixture!

• Dip pork schnitzel into egg mixture, and then into spiced breadcrumbs. Set aside on a plate. • Set your air fryer to 200°C. Place crumbed pork into air fryer basket and cook until golden and cooked through, 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side.

• Meanwhile, heat a large frying pan over medium heat. • Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.

• In a large bowl, combine shredded cabbage mix, carrot, mayonnaise, a drizzle of vinegar and the sesame oil. Season to taste. • Slice pork schnitzel. • Divide rapid rice between bowls. Top with pork schnitzel, katsu sauce and creamy slaw. Sprinkle with spring onion to serve. Enjoy!