Pulled Pork Fried Rice with Soy Drizzle and Crispy Shallots

Steps

1. Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 4 minutes. Do not lift lid during cooking.
2. Slice bok choy 1cm; cut broccoli into small florets and finely dice stem; trim ends of beans and cut in half, if desired.
3. Heat a drizzle of oil in a large (preferably non-stick) fry-pan or wok on medium-high heat. Add broccoli, beans and corn, cook for 2 minutes, until almost tender. Add bok choy, pulled pork, water and garlic paste and cook a further 2-3 minutes, until heated through, breaking up pork as it cooks.
4. Transfer to a bowl, then return pan to a medium heat with sesame oil. Add cooked rice to pan, cook for about 3 minutes, stirring often so the rice does not stick to the pan. Add soy sauce and stir to combine. Return pork and veggies to pan and cook about 1 minute, until heated through.
5. To serve, divide pulled pork fried rice between bowls and top with a sprinkle of crispy shallots and a drizzle of honey soy ginger sauce.