First do the prep. Thinly slice the courgette diagonally and slice the tenderstem broccoli into 4cm pieces.

Peel and grate the ginger and garlic. Deseed and finely chop the chili.

Do the prep for the fried rice now too. Peel and roughly chop the onion. Peel and thinly slice the garlic and finely slice the spring onions.

Whisk the eggs together in a bowl and set aside.

Heat the sesame oil in a large frying pan over a medium heat. Pat the pork chops dry, add to the pan and cook for 3-4 minutes on each side until golden and cooked through. Once cooked, remove from the pan and allow the meat to rest.

Heat another pan over a medium heat. Add the bacon lardons to the pan and fry until crispy and their oils have released into the pan.

Add the vegetable oil if needed and sauté the onion for 5-6 minutes until soft.

Add the garlic and spring onions into the pan along with the rice.

Stir through the soy sauce and fish sauce. Set aside and keep warm before serving.

In the same pan as you cooked the pork chops, add the ginger, garlic, chilli and sauté for a minute followed by the broccoli and courgette. Sauté until they’ve picked up a little colour and softened, this will take 5-6 minutes.

Return the pork to the pan along with the soy sauce and maple syrup. Coat the meat well with the sauce and season to taste.

Serve the chops with the veggies and rice.