Crispy pork with coriander rice

Method

1. Cook the rice in a medium pan of boiling salted water for 15 minutes or until tender. Drain well.
2. Meanwhile, mix the seasoned flour and five-spice in a shallow dish. Put the beaten eggs in one small bowl and the panko in another. Toss the pork strips in the flour mix, then dip them in the egg, then the panko.
3. Heat the oil in a frying pan, then add the coated pork and fry over a medium heat for 2-3 minutes on each side until golden and crisp. Don’t let the oil get too hot – the pork needs to be cooked in the middle before the breadcrumbs turn too dark.
4. Toss the coriander and spring onions through the drained rice. In a small bowl or jug, mix the rice wine vinegar with the soy sauce, then add the chilli. Serve the rice in bowls, topped with the crispy pork strips and drizzled with the dressing.