Chinese Pork & Garlic-Ginger Rice Bowl

While the rice is cooking, thinly slice the red onion. Drain the baby corn spears (see ingredients). Roughly chop the Asian greens. Roughly chop the roasted peanuts.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the onion and baby corn, stirring, until softened, 5-6 minutes. Add the Asian greens and remaining garlic and stir through until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a medium bowl.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Season, then stir through the Sichuan garlic paste, honey, rice wine vinegar, soy sauce and water (for the sauce). Remove from the heat, then return the veggies to the pan and stir until combined and heated through. Transfer the pork and veggies back to the medium bowl.

Wipe out the frying pan, then return to a medium high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolk is cooked to your liking, 4-5 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.