Heat olive oil in a large sauté pan over medium-high heat, add onions and squash, and cook for 2 to 3 minutes. Add pork, coriander, salt, and black pepper. Cook until pork is no longer pink in the center, about 4 to 5 minutes.

Stir in the water, red pepper, and garlic. Reduce heat to low, cover, and cook for an additional 3 to 5 minutes until squash is cooked through.

In a small glass or ceramic bowl, combine cooked rice with the vanilla yoghurt. Fold rice mixture into the pork mixture. Heat just until warm throughout. Garnish with green onions.

Makes 4 servings.