• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, grate carrot. • Thinly slice apple (see ingredients) into wedges.

• In a medium bowl, combine pork mince, ginger lemongrass paste and remaining garlic paste.

• In a large bowl, combine a drizzle of the white wine vinegar and olive oil. • Season, then add carrot, shredded cabbage mix and apple. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mixture, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to low, then add oyster sauce, the soy sauce, the brown sugar, a splash of water and a pinch of pepper. Toss until well coated, 1 minute. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with another drizzle of oil (if needed). Crack the eggs into the pan. Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.

• Divide garlic rice between bowls. Top with apple slaw, ginger-lemongrass pork and fried egg. • Garnish with crispy shallots to serve. Enjoy!