Ingredients – Serves 2

150g mix of basmati and wild rice

5 tbsp plain flour

¼ tsp salt

¼ tsp black pepper

1 tbsp Chinese five-spice

2 medium free-range eggs, beaten

100g panko breadcrumbs

4x 170g Pork steaks, all fat removed and cut into 1.5 cm strips

2 ½ tbsp vegetable oil

Large handful of fresh coriander leaves

4 spring onions, sliced

2 tbsp rice wine vinegar

2 tbsp dark soy sauce

1 tsp smoked paprika

Method

Bring a medium pan of salted water to the boil

Cook the rice for 15 – 20 minutes until just tender, then drain well

Mix the flour, salt, five-spice and black pepper in a shallow bowl

Toss the pork strips in the flour mix, dip them in the egg and finally roll them in the panko

Heat the oil in a frying pan, then add the coated pork and fry over a medium heat for 3 – 4 minutes on each side until golden and crisp. Don’t let the oil get too hot – the pork needs to be cooked in the middle before the breadcrumbs turn too dark.

Mix the coriander and spring onions into the drained rice

In a small bowl or jug, mix the rice wine vinegar with the soy sauce, then add the smoked paprika

Serve the rice in bowls, topped with the crispy pork strips and drizzled with the dressing