Chinese Pork & Garlic-Ginger Rice Bowl with Peanuts & Fried Egg

While the rice is cooking, thinly slice the red onion. Cut the broccolini into 2cm pieces. Roughly chop the Asian greens. Zest the lemon to get a pinch, then slice into wedges. 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 broccolini with a dash of water, stirring, until softened, 5-6 minutes. Add the Asian greens, lemon zest 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 with salt and pepper, then stir through the Sichuan garlic paste, honey, rice wine vinegar, soy sauce and water (for the sauce). Remove from heat, then return the veggies to the pan and stir until combined and warmed 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.