Ingredients
- 250g basmati rice
- 100g spring onions, washed, trimmed and sliced on the diagonal
- 1 tbsp light soy sauce
- 100g tomato ketchup
- 432g tin pineapple chunks in juice, drained, reserving 3 tbsp juice
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 300g extra-lean pork fillet medallions, cut into chunks
- 3 peppers, deseeded and thinly sliced
- 200g pak choi, sliced lengthways
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