Asian Pork & Veggie Stir-Fry

• In a medium frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic paste and cook, stirring, until fragrant, 1 minute. Season, transfer to a bowl and cover to keep warm.

• While the rice is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 4-5 minutes. • Add remaining garlic paste and Asian greens and cook until wilted, 1-2 minutes. Remove pan from heat, then add a drizzle of low sodium soy sauce and toss to combine. Transfer to a bowl and cover to keep warm.

• Return the large frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning (see ingredients) and cook until fragrant, 1 minute. Remove pan from heat, then stir through Korean stir-fry sauce and the sesame oil. Set aside.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into the pan and sprinkle over a pinch of chilli flakes (if using). Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.