cook rice according to directions on packet; drain and set aside.
meanwhile, spray a nonstick wok or frying pan with oil and heat on high. add pork, cook in batches for 2–3 minutes or until browned and cooked through; set aside.
reheat wok, add onion with 1 tablespoon water, and stirfry until golden. add capsicum and carrot, stirfry until tender.
place pineapple juice, tomato sauce, MAGGI chilli sauce, vinegar and cornflour in a jug and whisk until smooth. add to wok with pork and pineapple; stir until sauce boils and thickens.
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