Cook the rice in a pan of boiling salted water according to the packet instructions, then drain.

Meanwhile, trim and finely slice the spring onions, putting the white slices into a bowl.

Deseed and finely chop the chillies, add to the bowl with 1 tablespoon of red wine vinegar and a little sea salt and black pepper, and mix well to make a dressing.

Halve the pak choi lengthways and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.

Once charred, toss in the green spring onion slices, then stir in the hoisin.

Let it glaze for 1 minute, then mix in the rice for 1 final minute.

Spoon over the chilli dressing, and serve up.