Coconut rice with Asian inspired pork and eggs

Soy reduction

• 60 g soy sauce
• 2 tbsp water
• 2 tbsp brown sugar
• ½ tsp hot chilli sauce (e.g. Sriracha - see Tips)

Pork mince

• 500 g pork fillet, cut into pieces (3 cm), partially frozen
• 2 garlic cloves
• 2 cm piece fresh ginger, peeled
• 4 spring onions/shallots, white part only, cut into quarters (reserve green fronds)
• 20 g peanut oil or olive oil
• 230 g canned water chestnuts, drained
• 2 pinches sea salt
• 2 pinches ground white pepper
• ½ tsp Vegetable stock paste (see Tips)
• 1 tbsp water

Coconut rice and eggs

• 300 g white rice
• 400 g canned coconut milk
• 500 g water
• 20 g peanut oil or olive oil, plus extra for greasing
• 4 eggs
• 4 sprigs fresh coriander, leaves only, finely chopped for garnishing