Beef Fried Rice with Crispy Shallots

Steps

1. Cook rice Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep veggies Slice white part of bok choy 1cm; thinly slice green part of bok choy; cut broccoli into small florets; grate carrot. Set aside separately.
3. Cook beef Heat a drizzle of oil in a nonstick fry-pan or wok on medium-high heat. Cook mince for about 4 minutes until browned. Add beef spice mix, ginger, garlic and ½ teaspoon of salt and cook a further 2 minutes until fragrant. Remove mince from pan and set aside in a large bowl. Reserve pan.
4. Cook veggies Return reserved pan to medium heat and add a drizzle of oil (if needed). Add white part of bok choy, broccoli, carrot and water to pan and cook for 3 minutes, until tender. Set veggies aside with beef mince and keep pan on medium heat.
5. To finish Add sesame oil and cooked rice to pan, cook for 3 minutes, stirring often so rice doesn’t stick to the pan. Add soy sauce and stir to combine. Return beef mince and veggies to pan and cook about 1 minute, until heated through.
6. Serve beef fried rice between bowls and top with mung bean sprouts, crispy shallots and a drizzle of honey soy ginger sauce.