• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, 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 the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice capsicum. Roughly chop onion and Asian greens.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. • Add sweet soy seasoning and ginger paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, add sweet chilli sauce, sriracha, the 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 the frying pan, then return to medium-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 your liking, 4-5 minutes.

• Divide garlic rice between bowls. • Top with veggies and sticky Asian beef. • Top with a fried egg. Garnish with crushed roasted cashews. Enjoy!