Thai-Style Pork Fried Rice

While the rice is cooking, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim the ends of the sugar snap peas and cut in half. Thinly slice the spring onion. Finely grate the ginger. Zest the lime to get a generous pinch, then juice the lime. In a small bowl, combine the lime juice and zest, ginger, sugar and 1/3 of the soy sauce and mix well to combine. Set aside. In a medium bowl, combine the pork mince and the remaining soy sauce and mix well to combine.

Heat a drizzle of olive oil in a large frying pan or wok over high heat. Once hot, add the carrot and cook, stirring, for 1 minute or until slightly softened. Add the pork mince and cook, breaking up with a wooden spoon, for 2-3 minutes, or until browned. Add the Asian greens and sugar snap peas and cook for 1 minute, or until tender. Transfer to a medium bowl.

Return the frying pan to a medium heat with a drizzle of olive oil. Crack the eggs into the pan and sprinkle with the black sesame seeds (see ingredients list). Cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Transfer to a plate.

Return the pan to a high heat with a drizzle of olive oil. Add the sliced spring onions, garlic, cooked rice and the salt and cook, stirring, for 1-2 minutes, or until fragrant. Add the pork and cooked vegetables, lime juice mixture and 1/2 the coriander and cook, tossing, for 1 minute, or until heated through.