In a small saucepan combine the rice and 500ml of the chicken stock. Bring to the boil, decrease the heat to low, cover and simmer for 20 minutes, until rice is soft.
Meanwhile heat olive oil in a large wok and brown the pork on all sides. Add the courgettes and fry for a few minutes. Pour in the remainder of the chicken stock and simmer for about 5 minutes, until courgettes are soft.
Pour off any excess liquid from the rice and add the rice to the vegetables and meat in the wok. Stir in spring onions, rosemary and Parmesan cheese and season with salt and pepper to taste. Spoon into a serving dish and enjoy hot.