Sichuan Pork Bowl

While the rice is cooking, thinly slice the red onion. Trim the green beans and cut into 2cm pieces. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Slice the lime (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and green beans and cook, stirring, until softened, 5-6 minutes. Add the Asian greens and a dash of water and stir until wilted, 1 minute. Season with salt and pepper, then transfer to a medium bowl.

Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Season with salt and pepper and stir through the Sichuan garlic paste. Return the veggies to the pan and stir to combine and heat through, then transfer to a large bowl and set aside.

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

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