Quick Sweet Chilli Pork Rice Bowl

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

Once boiling, reduce the heat to low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the pork mince with a pinch of salt and pepper and cook for 2 min or until starting to brown, breaking it up with a wooden spoon as you go

Tip: Add a little vegetable oil if the pan is looking a little dry

Meanwhile, cut the green beans in half

Add the chopped green beans to the pork mince and continue to cook for 5-7 min further

In a small bowl combine the Chinese rice wine, toasted sesame oil, soy sauce, and chilli jam with a generous pinch of sugar – this is your sweet chilli sauce

Once the rice is cooked, stir it into the pork pan

Cook for a further 3-4 min allowing the rice to crisp and brown a bit in the pan

Chop the peanuts roughly

Once the rice has started to crisp, remove the pan from the heat and stir in the sweet chilli sauce – this is your sweet chilli pork rice