Step 1

Place the rice in a sieve and rinse under cold running water until the water runs clear. Drain. Place the water in a large saucepan over medium-high heat and bring to the boil. Stir in the rice and kaffir lime leaves. Cover and bring to the boil. Reduce heat to low. Cook for 15 minutes or until the water is absorbed. Remove from heat. Set aside, covered, for 5 minutes to stand. Discard lime leaves.

Step 2

Meanwhile, heat one-third of the oil in a large wok or frying pan over high heat. Add one-third of the pork and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork, reheating the wok between batches.

Step 3

Heat the remaining oil in the wok over medium-high heat. Add the onion, broccoli, beans and garlic, and stir-fry for 5 minutes or until the broccoli and beans are bright green and tender crisp.

Step 4

Add the pork, kecap manis and lime juice to the wok, and stir until heated through. Divide the rice and pork mixture among serving bowls. Sprinkle with extra kaffir lime leaves to serve.