- 200g brown basmati rice
- 1 onion
- 1 chilli
- 1 garlic clove
- 2 pork escalopes
- A handful of lime leaves
- 200g sugar snap peas
- 1 tbsp tamari
- 50g sweet chilli sauce
- 50g baby leaf spinach
- 1 lime
- 400ml boiling water
- Sea salt
- 1 tbsp coconut,
- sunflower or olive oil
- 2 tbsp water
Tip the rice into a bowl. Cover with cold water and whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain and rinse under cold water. Tip into a small pan. Pour in 400ml boiling water. Add a pinch of salt. Cover and bring to the boil.
When the rice is boiling, turn the heat right down. Gently cook over a low heat for 25 mins till all the water is absorbed. Take off the heat and set aside, lid on, for 5 mins to finish cooking the rice.
While the rice cooks, make the stir-fry. Peel and finely chop the onion. Halve the chilli. Scoop out the seeds and white bits. Finely chop it. Peel and crush the garlic. Slice the pork escalopes into thin strips about as big as your finger.
Put a wok or deep frying pan on a high heat to warm for 2 mins. Add ½ tbsp oil and the pork. Stir fry for 5-8 mins, draining off any liquid, till the pork is browned all over. Lift the pork out of the wok and set aside on a plate.
Add another ½ tbsp oil to the pan and add the onion. Stir fry for 3 mins till the onion has browned a little.
Stir the garlic, chilli and lime leaves into the onion. Add the sugar snap peas (keep them whole as you can eat the pods). Stir fry for 2 mins till they smell sweet.
Return the pork to the pan with any juices from the plate. Add 1 tbsp tamari, the sweet chilli sauce and 2 tbsp water. Stir fry for 5 mins till everything has just warmed through and cooked. Taste and add more tamari if you think it needs it.
Add the spinach and stir fry for 30 secs to just wilt it. Heap the rice up in bowls. Top with the stir-fry, discarding the lime leaves. Serve with wedges of lime for squeezing.