Before you start, bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep broccoli, carrot and bok choy. Prep spring onion and set aside separately.
Heat oil in a large fry-pan on medium-high heat. Cook pork for 8-10 minutes, until well browned. Add teriyaki sauce, water and salt, toss to combine and transfer to a heatproof bowl, covered to keep warm. Reserve pan.
Wipe pan clean, return to heat with oil and cook broccoli and carrot for about 5 minutes, until starting to char. Add bok choy, soy sauce, water measure and sweet chilli sauce and cook for a further 2 minutes, until veggies are tender. Season to taste with salt and pepper.
Serve rice topped with pork, sesame seeds and spring onion, with veggies on the side.