• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati 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 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and halve green beans. Thinly slice capsicum. Roughly chop onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and capsicum until tender, 4-5 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince and onion, breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning, ginger paste and remaining garlic paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, add sweet chilli sauce, sriracha, sesame oil and a splash of water and toss until well combined, 1 minute. • Transfer to a bowl and cover to keep warm.

• Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes. • Divide garlic rice between bowls. • Top with veggies, Sichuan pork and a fried egg. Garnish with roasted cashews. Enjoy!