Vietnamese-style pork and veggies

Rough recipe from Hello fresh.

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Step 1

In a small saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant (1-2 minutes). Add jasmine rice, water, a generous pinch of salt, then bring to the boil.

Step 2

Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed.

Step 3

While rice is cooking, thinly slice the celery. Cut carrot in half moons. Trim green beans and roughly chop.

Step 4

In a small bowl, combine ginger paste, crushed peanuts, hoisin sauce, soy sauce and brown sugar.

Step 5

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, tossing, until tender (about 5-6 minutes). Season to taste. Transfer to a bowl. Cover to keep warm.

Step 6

Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking mince up with a spoon, until browned (about 3-4 minutes). Drain oil from pan for best results.

Step 7

Add sauce mixture and cook, stirring, until bubbling for 30 seconds. Transfer to a bowl. Cover to keep warm.

Step 8

Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until yolk is cooked to your liking, 4-5 minutes.

Step 9

Divide garlic rice between bowls. Top with pork and veggies. Top with a fried egg to serve.