Pork Katsu with Veggie Brown Rice

Steps

1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Prep veggies Thinly slice bok choy and courgette, grate carrot and set aside.
3. Prep pork Pat pork dry and cut into 3cm-thick strips widthways. Combine flour and salt in a small bowl, whisk egg in a second bowl and place breadcrumbs in a third bowl. Coat pork first in flour, then egg, then breadcrumbs, shaking off excess as you go.
4. Cook pork Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Cook pork for about 6 minutes, turning to ensure even cooking, until golden brown and just cooked through, adding more oil as needed. Set aside to rest.
5. Fluff up cooked rice with a fork. Place in a large bowl and add all remaining veggie rice ingredients. Mix well to combine and season to taste.
6. To serve Spoon veggie rice onto plates and top with pork katsu. Sprinkle with peanuts (if using) and a drizzle of katsu sauce.