Bring a pot of water to boil. Cut the pepper into strips, dice the onion and grate the ginger.

Heat a frying pan on high. Add the pork mince and cook for 5 minutes.

Add the rice to the pot and bring to a boil. Reduce the heat to medium and cook for 12 minutes.

Add the shallot and chilli to the frying pan and cook for 1-2 minutes, then add the sugar snap peas and continue cooking for another 6 minutes.

Add the grated ginger, Chinese five-spice, chicken stock, sugar, and 50ml of water to the frying pan. Cook for 5 minutes.

Zest and juice the lime, then mix the sugar and soy sauce together in a small bowl.

Remove the frying pan from the heat and stir in the soy sauce mixture and lime juice.

Mix the lime zest into the rice.

Split the rice into two bowls