Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will keep warm in the pan.

While the rice simmers, peel and finely grate the garlic and ginger. Set to one side. Zest the lime into a small bowl and whisk in the tamari. Cut the lime into wedges.

Trim the woody ends off the French beans, then cut the beans in half. Finely shred the cavolo nero leaves, discarding any really thick or dry stems.

Warm a deep frying pan or wok on a high heat for 2 mins. Add 1 tbsp oil and add the pork. Stir-fry for 2-3 mins till golden and nearly cooked through.

Add the French beans and cavolo nero. Stir fry with the pork for 3-4 mins, stirring every now and then till the veg is tender.

Add the ginger and garlic to the pan and stir fry for 1 min. Pour in the tamari mixture and 150ml hot water from the kettle, bring up to a bubble and simmer for 2 mins.

Fluff the rice with a fork, then divide it between 2 warm plates or bowls. Top with the pork and veg. Serve with the lime wedges on the side.