Cook the rice as instructed on the back of the packet.
Pour the soy sauce, honey in a frying pan and dried spices in to a frying pan, stir well while simmering and reduce down roughly by a quarter and pour in to a jug.
Clean the pan and spray with frylight, then add the tenderised pork medallions and cook both sides for 2 minutes or until the juices run clear.
Now pour over half the soy sauce on to the medallions and continue frying for another 2-3 minutes and swirling the sauce and meat around to ensure everything has a good coating.
Set the pork aside, clean the pan again before spraying with frylight once more and add all of the vegetables, ginger, chilli, garlic and a splash of water and fry until wilted. You may need to add more water to prevent catching.
Serve the vegetables, rice and slice the pork and place on top.
Drizzle the remaining soy sauce glaze on top of each medallion and a small pinch of sesame seeds on each if using and enjoy!