Fry the shallot, garlic, and green pepper in oil for 3 minutes until soft.
Stir in the rice and 450ml of chicken stock, then bring to a boil.
Cover and simmer for 15 minutes until the stock is absorbed and rice is tender.
Crush peppercorns, garlic, and sugar, then mix with vinegar to form a paste.
Heat oil in a wok until smoking and stir-fry green peppers for 2 minutes.
Add spring onions and squid, stir-frying until the squid becomes opaque.
Add the paste and 50ml of water, stir-frying until the liquid evaporates.
Mould rice onto plates using a ring and top with the squid mixture.