Lean Singapore Rice

Meanwhile, chop the base from the bok choy and discard it. Very, very thinly chop the bok choy widthways (i.e. 'shred' it). Remove the core from the red pepper and chop half of it into little 1/2 cm cubes and slice the rest into 1/2 cm strips. Finely chop the spring onion widthways, separating the white and green parts.

Heat a frying pan on medium-high heat and add your cashew nuts. Toast them in the pan for a few mins until they are brown then remove. Our usual warning: Watch them like a hawk as once they start to brown off they can burn quickly!

Chop your pork up into tiny bite-sized pieces for later. Put your feet up for a bit - the rest of the action happens when the rice is almost done.

Once the rice is ready you can drain the peas and rice together.

Heat 1 tbsp of oil in a pan on high heat ready for your pork. Once it's really hot, fry off the pork with a good pinch of salt then remove once browned off. Add a bit more oil and cook the sliced red pepper, the whites of the spring onions and the bok choy. Cook for a few mins until they have browned off, then add back the pork and tip in the rice.

Toss the ingredients in the pan for about 5 mins to start browning off the rice. Make some space in the pan and add the curry powder with 2 tbsps of water and the sweet chilli marinade. Once the curry powder, water and chilli marinade are mixed, toss everything together.