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

• While rice is cooking, roughly chop Asian greens. Slice carrot and zucchini into thin sticks. • Stir-fry the carrot and zucchini until almost tender, 4-5 minutes. Add Asian greens and mixed sesame seeds and cook until Asian greens are just wilted, 1-2 minutes. • Transfer veggies to a bowl. Season to taste. Cover to keep warm.

• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking it up with a spoon, until browned, 3-4 minutes. • Add ginger paste, crushed peanuts, hoisin sauce, the soy sauce, rice wine vinegar, a pinch of brown sugar and the water (for the sauce). Cook, stirring, until bubbling, 30 seconds. Transfer to a second bowl. Cover to keep warm. • Wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until yolk is cooked to your liking, 4-5 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.

• Divide garlic rice between bowls. Top with Vietnamese-style pork and sesame veggies. • Top with fried egg to serve.