Sticky Sweet Chilli Lean Pork With Cauliflower Rice

Add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water 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 done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince (remove the paper if required!) with a pinch of salt and pepper and cook for 3-4 min or until starting to brown, breaking it up with a wooden spoon as you go

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

Meanwhile, trim, then chop your green beans into small pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Add the chopped green beans and diced pepper to the mince and cook for 4-5 min further

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

In a bowl combine the chopped garlic, chopped ginger, Chinese rice wine, soy sauce, a splash of cold water, your red chilli relish and a generous pinch of sugar – this is your sweet chilli sauce

Add the sweet chilli sauce, most of the sliced spring onion (save the rest for garnish!) and the juice of half your lime[s] to the pan and cook for 1-2 min or until sticky and the mince is cooked through (no pink meat!) – this is your sticky sweet chilli mince

Cut the remaining lime into 1 wedge per person

Chop your coriander finely, including the stalks