• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook 1/2 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. • Roughly chop coriander. • Thinly slice red 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 white wine vinegar and olive oil. • Season, then add carrot, shredded cabbage mix, apple and some coriander (reserve a pinch for the garnish!). 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 well browned, 3-4 minutes. • Reduce heat to low, then add oyster sauce, the soy sauce, 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 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, 2-3 minutes.

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