Bring the stock to boil and add the rice. Bring back to boil and reduce the heat. Let the rice simmer for ten minutes or until it absorbs the stock and is tender. Tip the rice into a bowl and let it cool down.
Utilize the time you get while the rice is cooking. Take a large bowl and grate 1/2 tablespoon orange zest into it. Squeeze the orange juice into the bowl. Add walnut, groundnut/sunflower oil and soy sauce into it. Season with salt and freshly ground pepper. Whisk together everything. Add the red cabbage to the bowl and toss together well to coat. Leave the cabbage to marinate in the bowl and turn to the walnuts now.
Take a dry frying pan and put on medium heat. Toast the walnuts on it for around three minutes, turning over both sides till they turn golden. Put them on a plate now for use in later parts of the recipe.
Time for the pancakes. To the cooked rice, add the sesame seeds and the whisked egg. Season and stir together. Heat sunflower oil in a pan and drop small teaspoon full of the rice mixture to make pancakes. Keep the heat medium and give each side of the pancakes around two minutes or until they turn light brown.
To the marinated red cabbage add the Chinese cabbage, pak choi and walnuts and toss together well. Divide the salad among the salad platters and top up with rice and pan cakes.