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- In a large mixing bowl add your rice and wash until the water runs clear
- To the rice add the water , coconut milk , aromat seasoning , and tumeric powder. I use the spatula to scrape the thickened coconut milk out of the can and combine the mixture
- Add the rice mixture to a large saucepan and cover with tinfoil , cook on a medium heat until rice is fluffy
- Add your vegetables to a sieve and wash then set aside on the chopping board. Slice your onions and halve your tomatoes
- Dice your pork chops into cubes and season with soy sauce , salt and chilli flakes
- Heat up the olive oil in the wok on a high heat and throw in the pork and stir fry until pork is no longer pink , then reduce the heat to low and leave the pork to simmer in its juices
- In the meantime throw your beans and sweetcorn into a sieve to drain the water and rinse under the tap then drain
- In the same wok that you cooked the pork add a knob of butter on a medium heat and add the sliced onions and sautee until golden
- Throw in the beans , sweetcorn and stock cube and sautee for 10 minutes on a medium - high heat
- Assemble the rice , side salad (spinach and tomato) , beans , and meat on a plate
- Garnish with Sriracha Mayo and sesame seeds
- ENJOY !
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