1. Grate ginger, crush 2 garlic cloves and slice spring onions (keep some tops for garnish). Heat a large frypan with 2 tbsp oil and cook over low heat while preparing remaining ingredients. Boil the kettle.

2. Slice celery, shred wombok and chop capsicum, add to the pan as you go. Increase heat to medium and cook for a further 3-4 minutes, stirring. Place rice in a colander and rinse in hot water from the kettle.

3. Pour in 2 tbsp soy sauce and 1 tbsp sweet chilli sauce to vegetable mix. Add rice and combine well, cook for a further 2-3 minutes to warm through. Turn off heat.

4. Rub steaks with 1/2 tsp Chinese five spice, salt, pepper and 1 tbsp oil then cook in a heated frypan over medium-high heat for 3-4 minutes on each side. Set aside on a plate, keep pan over heat.

5. Add pineapple rings to pan (reserve juice), brown on each side then remove to the plate. Pour reserved pineapple juice into the pan with 1-2 tbsp soy sauce and 1/2-1 tsp Chinese five spice. Cook for a further 3-4 minutes, then return steaks and pineapple slices.

6. Serve pineapple and pork with fried rice, spoon over any pan juices. Drizzle with extra sweet chilli sauce if desired and top with reserved spring onion tops.

Notes:
We used sesame oil for this dish but use any oil of choice. You can add pineapple (cut into pieces) to rice instead if preferred.

No Pork option - replacement is chicken schnitzels. 
Increase cooking time to 4-5 minutes, or until cooked through.

ginger 40g
spring onions 1/2 bunch

celery 2 sticks
baby wombok 1/2
red capsicum 1

brown rice (cooked) 1 packet (450g)

pork steaks 600g

pineapple rings 1 tin (225g)

From your pantry:
oil (for cooking, see notes), salt, pepper, soy + sweet chilli sauce, Chinese five spice, garlic (2 cloves)