Heat olive oil in a pan and sauté minced garlic over low heat until fragrant.

Add cooked rice to the pan and stir-fry.

Turn off the heat and mix basil pesto into the rice.

Fry an egg and place it on top of the rice.

Sprinkle Grana Padano cheese and parsley powder over the rice.

Prepare the tomato salad by drizzling extra virgin olive oil over sliced tomatoes, seasoning with salt and pepper, and adding balsamic glaze.