Cook the rice in a saucepan of salted boiling water for 16–18 minutes until just tender. Drain and set aside.
Meanwhile, mix together the hoisin sauce, garlic, ginger, chilli, star anise and tomato purée in a bowl. Add the pork and toss to coat evenly. Cover and leave to marinate in a cool place for up to 1 hour, then drain the pork.
Spray a nonstick wok or large frying pan with cooking spray and heat over a high heat. Add the pork and stir-fry for about 2 minutes until browned and cooked through. Stir in the onion, cabbage or spring greens and carrot, followed by the rice. Toss together for about 3 minutes until the rice is piping hot. Sprinkle with toasted sesame seeds and serve immediately.