Serves 2

For the rice:

1 cup sushi rice, washed cold water

1 Tin coconut milk

1/2 cup water

1/2 tsp salt

For the pork:

2 Tbs oil

200g diced Pork (use leftover cooked pork or raw pork fillet)

1 1/2 Tbs 5-spice powder

Pinch Chilli Flakes 

1/4 cup soy sauce 

1/4 cup honey

1 tsp sesame seeds, toasted

Place the rice, coconut milk, water and salt into a pot, bring to the boil, then turn down to a simmer, cover and cook until the liquid is absorbed by the rice and the rice is cooked through – it will take roughly 20 minutes.

Once rice is cooked, remove from the heat, keep covered and set aside to steam  for 10 minutes.

Heat oil in a pan, then add the pork, 5-spice and Chilli then stir fry until the pork is golden around the edges – about 5 minutes. 

Add the soy sauce, honey and 2 tablespoons of water then leave to simmer until reduced (and if using raw pork fillet, until it is cooked through).

Serve pork with the rice with steamed green veg (optional) and a sprinkling of toasted sesame seeds.