Sichuan Pork & Veggie Stir-Fry

While the rice is cooking, thinly slice the red onion. Finely chop the garlic. Trim the green beans, then cut into thirds. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Slice the lemon into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the green beans until softened, 5-6 minutes. Add the Asian greens, garlic, soy sauce and a dash of water and cook 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, cook the onion and pork mince, breaking up with a spoon, until browned, 3-4 minutes. Remove the pan from the heat, then stir through the Sichuan garlic paste. Transfer to the bowl with the veggies.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, crack in the eggs. Fry until the yolks are cooked to your liking, 4-5 minutes. TIP: This will give a soft yolk. Fry for 6-7 minutes for a hard yolk.