Stir together all the sauce ingredients
with 1 tbsp water. Set aside.
Bring a large pan of water to the boil
with the caster sugar and ½ tsp salt. Add
the rice and boil for 15 mins (or following
pack instructions) until just cooked. Drain
well and return to the pan. Sprinkle over
the sesame seeds and sesame oil, then
cover and set aside to keep warm.
Heat the sunflower oil in a wok until
very hot, then toss in the broccoli and
stir-fry for 2-3 mins until almost tender,
adding splashes of water occasionally
to create steam. Add the pak choi and
spring onions, and stir-fry for 30 secs,
then stir in the sauce and cook for a
further 1-2 mins, stirring constantly.
Spread the rice over 2 plates, divide
over the stir-fry and serve straight away.