Step 1Spray a large non-stick frying pan with olive oil and set over medium-high heat. Stir-fry pork mince for 2–3 minutes, or until golden brown. Reduce heat to medium-low and add lime juice, peanut butter and coconut milk. Stir until well combined.
Step 2Add rice and coleslaw to pan; cook, stirring, until rice is heated through. Remove the pan from heat and stir through spinach.
Step 3Divide cooked pork mixture and brown rice salad among 4 serving plates. Garnish with coriander leaves and serve.