Teriyaki Prime Scottish Pork Crispy Rice Salad Recipe

Ingredients

• 2 pouches of microwaveable brown rice
• 2 tsps sesame oil
• 4 tbsps reduced salt soy sauce
• 400g Prime Scottish Pork fillet, trimmed of fat and cut into 2cm cubes
• Thumb sized piece of ginger, peeled and finely grated
• 2 large garlic cloves, peeled and crushed
• 2 limes, zest and juice
• 2 tbsp honey
• 240g Radishes, finely sliced
• 300g frozen edamame beans or frozen peas, defrosted
• 200g sugar snap peas, sliced into 2cm pieces
• 2 cucumbers, deseeded and finely diced
• Large handful coriander, roughly chopped
• Half a bunch of spring onions, finely sliced
• 2 tbsp toasted sesame seeds to garnish (optional)