• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over 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 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, thinly slice capsicum. Slice carrot into thin sticks. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry capsicum, carrot and celery until tender, 5-7 minutes. • Stir through mixed sesame seeds. Season to taste. Transfer to a bowl. Cover to keep warm. Little cooks: Lend a hand by sprinkling the sesame seeds over the veggies. Be careful, the pan is hot!

• 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. 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 a fried egg to serve. Enjoy! Little cooks: Show them how it's done by plating up the meal!