• 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.
• Cook for 12 mins, then remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the pak choi, then separate the leaves. Halve each leaf lengthways.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Roughly chop the mushrooms. Roughly chop the coriander (stalks and all).
• Place a large pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, add mushroom and bell pepper. Cook until softened, shifting occasionally, 4-5 mins.

• Add the pork and fry 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 it up as it cooks.
• Add the pak choi, soy sauce, gochujang (use less if you don't like spice) and 50ml water (per 2P).
• Simmer, stirring, 1-2 mins.
• Add a splash of water if required. Season to taste with salt and pepper.
• Remove from the heat and stir in the honey.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.

• Season the rice with salt and stir in half the coriander and half the sesame seeds, fluffing it up as you go.
• Divide the rice between bowls, then top with the spicy pork stir-fry. 
• Garnish with a sprinkling of the remaining sesame seeds and the remaining coriander.
• Finish with a drizzle of sweet chilli sauce.