Sichuan Garlic Beef Bowl

While the rice is cooking, thinly slice the red onion. Cut the red capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Slice the lime into wedges (see ingredients list).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion, capsicum and carrot and cook, stirring, until softened, 5-6 minutes. Add the Asian greens and a dash of water and stir through 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 beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Remove the pan from the heat. Return the veggies to the pan and stir through the Sichuan garlic paste and soy sauce. Transfer to a medium bowl.

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.