CRISPY GINGER & CHILLI PORK FRIED RICE

SERVES 4

One of my old flatmates inspired this simple, tasty recipe. Feel free to go heavier on the chilli; one or two chillies, as I suggest, will give you a bit of warmth but won’t knock your socks off. If you dare to use a second pot, this dish is delicious served with a fried egg on top.

• 1 bunch spring onions

• 3 tbsp sunflower oil

• 600 g pork mince

• 1–2 red bird’s eye chillies, chopped finely, seeds left in

• 25 g finely grated fresh root ginger • 4 garlic cloves, grated finely • 500 g (4 cups) cooked brown basmati rice

• 2 tbsp soya sauce

• 2 tbsp fish sauce

• 2 heads pak choi, (about 150 g) quartered lengthwise

• 100 g Tenderstem broccoli, halved • 15 g Thai basil (or regular basil) leaves • rice wine vinegar (or apple cider vinegar), to serve

1. Halve each of the spring onions where the white part starts to turn green. Slice both sections finely but keep them separate.

2. Heat the oil in a wide shallow pot. Once it is very hot, add the pork mince, the white parts of the sliced spring onions, the chillies and the ginger. Cook over a high heat, stirring regularly and breaking up any clumps of meat. After about 6–7 minutes, turn the heat down a little. By now the excess moisture will have been driven off, allowing the pork to start frying in its own fat. Regularly scrape down the sides of the pot and mix well to ensure all the little pieces of pork is cooked evenly.

3. After 10–12 minutes, the pork mince will have caramelised in places and your pot will be quite dry. Add the garlic and cook for 2 more minutes. Add the cooked rice to the pot, breaking it up among the pork.

4. Mix through the soya and fish sauces, then add the pak choi and broccoli. Cook for 4–5 minutes over a medium heat, regularly turning everything to ensure the vegetables cook evenly.

5. Finally, toss through the finely sliced green parts of the spring onions as well as the basil leaves. Sprinkle over a little vinegar for some acidity to balance the dish and serve.