Heat 1 tablespoon oil in large frying pan over medium-high heat. Add cutlets and cook for 2 mins each side or until browned. Combine stock, conserve and ginger in a jug. Add ginger mixture to pork and cook for 3 mins or until pork is just cooked through.
Transfer pork to a heatproof plate. Cover to keep warm. Cook stock mixture for 5 mins or until sauce thickens,
Meanwhile, heat remaining oil in a large frying pan over high heat. Add vegetables and cook for 4 mins or until just tender. Add rice and soy sauce and cook for 5 mins or until rice is heated through. Serve with pork, sauce, coriander leaves, chilli and lime wedges