Oyster Beef & Ginger Rice Bowl

While the rice is cooking, finely chop the garlic. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the broccolini. Roughly chop the Asian greens. Zest the lemon to get a pinch, then slice into wedges.

In a small bowl, combine the oyster sauce, soy sauce, brown sugar, garlic and a generous squeeze of lemon juice. Set aside. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook until just tender, 5-6 minutes. Add the Asian greens, lemon zest and remaining ginger and cook until tender, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the oyster sauce mixture and cook until fragrant and heated through, 1-2 minutes. Transfer to a bowl and cover to keep warm.

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the mixed sesame seeds (see ingredients), then crack in the eggs on top. Cook until the egg whites are cooked and the yolks are just firm, 4-5 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.