Viet-style glazed meatballs with fried egg and rice

Method

Mix pork mince with garlic, spring onion, soy sauce and sesame oil. Form into small balls and pan-fry in a hot pan with oil until well browned on all sides. Add a splash of soy and sugar to the pan to create a sticky glaze, turning the meatballs to coat. Shape cooked rice into a dome and sprinkle with sesame seeds. Fry an egg until the white is set and edges are crisp, season with black pepper. Serve meatballs with the rice, fried egg, lettuce leaves and dots of dark sauce.