Step 1

Cook the rice in a large saucepan of boiling water for 30-35 minutes or until just tender. Drain.

Step 2

Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 4-5 minutes each side or until golden and just cooked through. Transfer to a clean chopping board. Cover loosely with foil and set aside for 2-3 minutes to rest.

Step 3

Thinly slice the pork. Place the rice, sugar snap peas, snow peas, spinach cashews and chives in a large bowl. Whisk the orange juice, lime juice, vinegar, honey and ginger in a small bowl. Add dressing and pork to the salad and gently toss to combine.