Mix the pork mince with half of the oyster sauce in a bowl, cover and refrigerate for an hour or longer if possible.
Rinse the rice and cook according to packet instructions.
Heat a wok or large frying pan over medium-high heat, add the sesame oil and cook the onion, garlic, carrot and chilli for a few minutes, until the onion starts to soften.
Add the mince and cook until well coloured, breaking up any clumps with a spoon.
Add the remaining oyster sauce, the black bean & garlic sauce, soy sauce and cornflour dissolved in the stock. Continue to stir occasionally and cook for 8-10 minutes.
At the same time blanch the beans in salted boiling water for about 2 minutes. Drain well and mix into the pork.
Divide the rice and pork between plates. Sprinkle with basil leaves and serve with a lime wedge alongside.