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

While the rice is cooking, grate the carrot. Pick and roughly chop the mint. Thinly slice the apple into wedges.

In a medium bowl, combine the pork mince, ginger lemongrass paste, sesame oil blend (see ingredients) and remaining garlic.

In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the carrot, shredded cabbage mix, apple and some mint (reserve a pinch for the garnish!). Toss to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork mixture, breaking it up with a spoon, until well browned, 3-4 minutes. Reduce the heat to low, then add the oyster sauce, 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 the pan to a high heat with another drizzle of oil (if needed). Crack the eggs into the pan. Cook until the whites are firm and the yolks are cooked to your liking, 2-3 minutes. TIP: The cook-time for the eggs will give you a soft yolk. Fry for 6-7 minutes for a hard yolk.

Divide the garlic rice between bowls. Top with the apple slaw, ginger-lemongrass pork and fried egg. Garnish with the roasted peanuts and reserved mint to serve.