Here’s a one-pan meal filled with protein and greens delivered on your plate within 20 minutes. The recipe has been tweaked from one found in Gourmet Traveller’s files.

serves 4

¼ cup extra virgin olive oil

4 eggs

2 green garlic, split in half

4 spring onions, white section finely chopped and greens top reserved

1 red chilli finely sliced, or ½ teaspoon dried chilli flakes, plus extra for sprinkling

500g mince meat

1 bunch Chinese broccoli, or bok choy, stems cut into 1cm pieces and leaves roughly chopped

3 tablespoons fish sauce

2 tablespoon kecap manis

1 bunch Thai basil, leaves plucked

cooked rice noodles, or steamed rice, to serve

a handful of coriander leaves

Heat oil in a large frying pan, or wok over a medium-high heat. Place a lid over the pan and fry each egg for about 2 minutes for a soft yolk. Transfer the eggs to a warmed plate, lined with paper towel.

Return the frying pan or wok over a medium-high heat. Add the chopped garlic, white part of spring onion and chilli, and stir-fry for about 20 seconds. Increase the heat to high and add the meat, stir-fry for 5 minutes, or until browned all over, breaking up any lumps. Stir in the green stems, fish sauce, kecap manis, then add ¼ cup of water, the green leaves and basil leaves.

Finely slice the spring onion tops. Divide the noodles, or rice between plates, top with the meat mixture, and then a fried egg. Scatter over the chopped green part of spring onion, coriander leaves and extra chilli, if desired.