Ingredients

• basmati rice - ⅞ cup (200g)
• pork loin - 10 oz. (300g)
• garlic cloves - 2
• spring onions - 4
• coconut oil - 1 tbsp.
• ginger syrup - 3 tbsp.
• lime - 1 (juiced)
• sugar snaps - 1 ⅓ cup (200g)
• cherry tomatoes - 1 ¼ cup (250g)
• pineapple (canned or fresh) - 1 ¼ cup (250g)

Preparation Instructions

1. Cook the rice according to the instructions on the packaging.

2. In the meantime, cut the pork into slices. Finely chop the garlic and slice the spring onions diagonally.

3. Heat the oil in a wok on high heat, add the pork tenderloin, garlic, ginger syrup, lime juice and season with salt. Stir fry for 2 minutes, then lower the heat and add in the sugar snaps. Stir fry for another 4 minutes on low heat.

4. Next, add in tomatoes and pineapple and stir fry for another 4 minutes, then take off the heat. Toss in the spring onions and mix.

5. Once rice is cooked divide everything onto 4 plates and serve.