Fill your kettle and boil it. Tip the rice into a sieve, rinse under cold water and then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Clamp on a lid, bring to the boil, then turn right down and very gently simmer for 8 mins till the rice has absorbed the water and is tender. Take the pan off the heat and let it steam in the pan with the lid on for 5-8 mins to finish cooking the rice.

Warm a wok or deep frying pan over a mediumhigh heat. Add ½ tbsp oil and the meatballs. Fry for 4-5 mins, turning once, till browned.

While the meatballs fry, halve the red pepper and scoop out the seeds and white pith. Roughly chop the pepper. Separate the pak choi leaves and finely slice the thick stalks. Shred any larger leaves.

Add the red pepper and pak choi stalks to the meatballs. Fry, stirring a few times, for 2-3 mins till the veg start to soften. Meanwhile, peel and grate the ginger.

Add the ginger to the pan and drizzle in the honey and tamari. Pour in 250ml boiling water from the kettle. Gently stir to mix, pop a lid on the pan (or use a baking tray if you don’t have a lid) and simmer for 5 mins.

Add the pak choi leaves to the meatballs and stir for 1 min to wilt the leaves. Fluff the rice with a fork and divide between 2 warm plates or bowls. Top with the meatballs, veg and sauce and serve.