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Add the chorizo to a large pan over medium-high heat and cook for 3–4 minutes until crispy and it has released its oils. Remove and set aside.
Add the pork strips to the same pan, season with salt, pepper and smoked paprika, and cook on a medium-high heat until browned and cooked through. Let it sit undisturbed for 30–60 seconds to get a little caramelisation before stirring.
In a bowl, mix together the light soy sauce, dark soy sauce, sweet chilli sauce, honey, garlic purée and ginger purée.
Pour half of the sauce into the pork and cook for a couple of minutes until sticky, glossy and coated. Remove from the pan and set aside.
Add the onion, red pepper, yellow pepper and tenderstem broccoli and cook for a few minutes until just tender.
Tip in the cooked rice and break it up in the pan, mixing everything together.
Pour in the remaining sauce and cook on a high heat for a few minutes until the rice is hot, glossy and slightly sticky.
Leave the rice undisturbed for 1-2 minutes to get a slightly crispy bottom, then mix through.
Top with the sticky pork and crispy chorizo, then finish with spring onions and sesame seeds before serving.