420g pack pork fillet, trimmed and sliced into medallions
1 tbsp gluten free soy sauce
1 tbsp Chinese five-spice
2 tbsp golden syrup
1 tbsp cornflour
1 egg, beaten
225g cooked rice
2 scallions, sliced - green end only
Mix the pork medallions with the gluten free soy sauce and five-spice; leave to marinate for 5 mins.
Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through.
Pour in 150ml boiling water with the golden syrup and bubble for 2 mins.
Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side.
Remove, roll up, and cut into thin strips. Add the rice to the pan and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the scallions and seasoning and cook for 1 min.
Serve with the pork and a dash more gluten free soy sauce.