Chinese Five-Spice Pork & Egg-Fried Rice

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and transfer to a plate and spread it out flat to help the rice cool down

Meanwhile, slice the pork loin steaks into cubes 

Add the cubed pork to a bowl with the smoked paprika, Chinese five-spice and a pinch of salt and give everything a good mix up until the pork is coated in the spices

Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat with a drizzle of vegetable oil

Once hot, add the cubed pork and cook for 2-3 min or until browned - this is your five-spiced pork

Once the pork has browned, add the hoisin sauce and half the soy sauce (save the rest for later!)

Reduce the heat to medium-low and cook for 2-3 min or until the sauce is sticky and the pork is cooked through (no pink meat!

Meanwhile, peel and finely chop (or grate) the garlic

Peel and finely chop (or grate) the ginger

Trim, then slice the spring onions finely

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once cooked, transfer the five-spice pork and sauce to a bowl, cover and set aside

Return the pan to a medium-high heat with the chopped garlic, ginger and 3/4 of the spring onion and cook for 30 secs until fragrant

Once fragrant, add the spring greens and cook for 3 min until they're wilted

Crack the egg[s] directly into the wilted spring greens and stir continuously with a wooden spoon until it starts to scramble 

Add the remaining soy sauce, toasted sesame oil and the cooled rice and cook for 2 min until all of the rice is coated – this is your egg-fried rice