Korean pork stir fry

1. 1. Place rice in a large pot with 2 ¼ cups water and a pinch of salt. Bring to a boil then cover with a lid and reduce to low heat.
2. Cook for 13 minutes then turn off and allow to steam. Do not lift the lid at any stage. 
3. While rice cooks, start preparing other ingredients. Drain corn into a sieve, put to one side. Thinly slice spring onions, keeping whites and greens separate. Put to one side.
4. Toast sesame seeds in a dry frying pan, stirring frequently until golden. Set aside.
5. Peel carrots, halve lengthwise and thinly angle slice. Place in a pot of boiling water with a pinch of salt. Boil for 3-4 minutes until just tender. Drain.
6. While carrots cook, heat 2 tbsp oil in a large heavy frypan. Season pork mince and add to a hot pan with the whites of the spring onions. Stir fry over high heat for 4-5 minutes until meat is lightly browned and cooked through.
7. Add Annabel’s Go To Korean Sauce, drained carrots and corn. Bring to a simmer and mix through the spring onion greens and most of the toasted sesame seeds. Stir to combine, and serve immediately.

To Serve:

• Serve over rice and sprinkle with remaining toasted sesame seeds.

Optional:

• If using spinach stir into cooked stir fry until wilted before garnishing with toasted sesame seeds.