Five-spice pork fillet with fried rice

• pork fillet↗420g pack g

  trimmed and sliced into medallions

• soy sauce↗1 tbsp tbsp
• Chinese five-spice1 tbsp tbsp
• honey↗2 tbsp tbsp
• cornflour↗1 tbsp tbsp
• egg↗1

  beaten

• cooked rice↗225g g
• frozen pea↗200g g

  defrosted

• spring onions↗2

  sliced

Step-by-step instructions

1. 1

   Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

2. 2

   Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.