Sriracha Pork Belly and Easy Sesame Fried Rice

In a medium bowl, whisk the egg (see pantry for amount) until combined and season with a pinch of salt and pepper.

In another medium bowl, combine the coleslaw, mayo and half the sriracha. Season with salt and pepper and set aside for later.

In a small bowl, combine the sriracha and sweet chilli with a drizzle of oil.

Trim the green beans, then cut into quarters.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

While the beans fry, cook the rice according to pack instructions. 

Once the beans are cooked, push to one side of the pan and pour the egg into the frying pan and cook for 30 secs without stirring.

Then gently stir, making sure the egg doesn't stick to the bottom of the pan, 2-3 mins.  IMPORTANT: Ensure egg whites are fully cooked.

Add the cooked rice, hoisin sauce, peas, sugar (see pantry for amount) and soy sauce to the pan with the beans and stir-fry until combined and piping hot, 1-2 mins.

Remove from the heat and mix in the sesame oil. Season with salt and pepper.