Vietnamese-Style Pork & Fried Egg Bowl

• In a small bowl, combine the brown sugar, oyster
sauce, the soy sauce and water. Set aside. 

• Return frying pan to high heat with sesame oil
blend (see ingredients). When oil is hot, cook pork
mince and onion, breaking up with a spoon, until 
browned, 3-4 minutes.
• Reduce heat to medium, then add garlic and ginger
lemongrass paste (see ingredients). Cook until 
fragrant, 1 minute.
• Stir in oyster sauce mixture until combined, 
1 minute. Season with pepper. Transfer to a bowl 
and cover to keep warm. 
TIP: For best results, drain the oil from the pan before 
adding the ginger and lemongrass paste! 

• While pork is cooking, to the bowl with pea pods, 
add slaw mix, baby spinach leaves, garlic aioli and 
a drizzle of vinegar and olive oil.
• Toss to combine. 

• Wipe out frying pan, then return to high heat with 
a drizzle of olive oil. When oil is hot, crack the eggs
into the pan.
• Cook until whites are firm and yolks are cooked to 
your liking, 2-3 minutes.