Ingredients

• 2 lemongrass stalks
• finely chopped
• 1 red chilli
• seeds removed and finely chopped
• 2 garlic cloves
• finely chopped
• 1 tbsp Thai fish sauce
• 350g/12oz pork
• cut into bite-sized chunks
• 1 tbsp sunflower oil
• 1 tbsp curry powder
• 100ml/3½fl oz chicken stock
• 1 tbsp caster sugar
• 1 tbsp sunflower oil
• 2 garlic cloves
• finely grated
• 1 red chilli
• seeds removed and finely chopped
• 2½cm/1in fresh root ginger
• peeled and finely grated
• bunch of spring onions
• thinly sliced
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 150g/5½oz frozen peas
• 300g/10½oz cooked basmati rice
• 2 large free-range eggs
• beaten
• small handful of mint
• basil and coriander leaves
• torn

Directions

• Combine the lemongrass
• chilli
• garlic and fish sauce in a bowl and mix.
• Put the pork in another bowl
• add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes.
• Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant.
• Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce.
• For the rice
• heat the oil in a large frying pan and add the garlic
• chilli and ginger. Add the spring onions
• and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables.
• Make a well in the centre and pour in the egg. Allow to set briefly
• then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes.
• Serve the pork with the rice and fresh herbs