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

• While the rice is cooking, thinly slice celery. • Cut carrot into half-moons. • Trim green beans and roughly chop. • In a small bowl, combine ginger paste, crushed peanuts, hoisin sauce, soy sauce mix and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, tossing, until tender, 5-6 minutes. • 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 mince up with a spoon, until browned, 3-4 minutes. Drain oil from pan for best results. • Add sauce mixture and cook, stirring, until bubbling, 30 seconds. Transfer to a 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 veggies. • Top with a fried egg to serve. Enjoy!