• Finely chop garlic. 
• In a medium saucepan, melt the butter and a 
dash of olive oil over medium heat. Cook half 
the garlic until fragrant, 1-2 minutes. Add water 
(for the rice) and a generous pinch of salt and 
bring to the boil. 
• Add jasmine rice, stir, cover with a lid and 
reduce the heat to low. Cook for 12 minutes, 
then remove from the heat and 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 carrot 
(or grate if you prefer). 
• Roughly chop Asian greens. 
• Thinly slice celery.

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook carrot and 
celery, tossing, until softened, 4-5 minutes. 
• Add Asian greens and cook, tossing, until  
wilted, 1 minute. Transfer to a bowl. 

• Return the frying pan to high heat with a drizzle 
of olive oil. Cook pork mince and a pinch of 
chilli flakes (if using), breaking up with a spoon, 
until just browned, 4-5 minutes. 
• Add ginger paste and remaining garlic and 
cook, tossing until fragrant, 1 minute. 
• Add oyster sauce, the brown sugar and water 
(for the sauce) and stir to combine.  

• Return veggies to the pan with the pork and 
season to taste with salt and pepper. Toss  
to combine.

• Divide garlic rice between bowls. 
• Top with Thai ginger pork and veggie larb. 
• Sprinkle over crispy shallots to serve. Enjoy!