• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1 minute. 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 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, finely chop celery. Slice carrot into thin sticks. Trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry celery, carrot and green beans until tender, 5-6 minutes. • Stir through mixed sesame seeds. Season to taste. Transfer to a bowl. Cover to keep warm.

• Return frying pan to 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, the 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 medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until yolk is cooked to your liking, 4-5 minutes.

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