Pork Gyoza & Bacon Egg Fried Rice

• Meanwhile, finely chop garlic. Roughly chop Asian greens. Trim and roughly chop green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 3-4 minutes. • Add Asian greens and half the garlic until just wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, add pork gyoza, flat-side down, in a single layer. Cook gyoza until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. • Continue cooking until gyoza are tender and water has evaporated, 4-5 minutes. Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with drizzle of olive oil. • Crack the egg and remaining garlic into the pan and scramble until cooked through, 1 minute. Add rice, diced bacon and cook, stirring, until warmed through, 1-2 minutes. Add the sesame oil and soy sauce and stir until well combined. Season to taste.

TIP: Cook in batches if your pan is getting crowded.