Beef Fried Rice with Crispy Shallots

Steps

1. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure 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.
3. Cook beef. Heat a drizzle of oil in a non-stick fry-pan or wok on medium-high heat. Cook beef for about 4 minutes, until browned. Add fried rice spices, ginger, garlic and 1/2 tsp salt and cook a further 2 minutes, until fragrant. Remove beef 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 a splash of water to pan and cook for 3 minutes, until tender. Add green part of bok choy and cook for a further minute. Set veggies aside with beef 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 and veggies to pan and cook about 1 minute, until heated through.
6. Serve fried rice topped with mung bean sprouts, crispy shallots, honey soy ginger sauce and garlic chilli blend.