Vietnamese Caramelised Pork Bowl

While the rice is cooking, grate the ginger and carrot. Pick and roughly chop the mint leaves. Thinly slice the cucumber.

In a medium bowl, combine the pork mince, ginger, remaining garlic and the sesame oil blend (see ingredients).

In a large bowl, combine the rice wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for a garnish). Toss to combine and set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the pork mixture, breaking it up with a spoon, until browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce the heat to low, then add the oyster sauce, soy sauce and water(for the sauce). Season with pepper and toss until well coated, 1 minute. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.