Beef Fried Rice with Satay Sauce

Steps

1. Before you start. Bring a full kettle to the boil.
2. 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. Once cooked, spread rice onto a tray to cool for 3-4 minutes.
3. Prep veggies & sauce. Prep carrot, courgette, broccoli, onion and ginger. Set aside separately. In a bowl, mix all sauce ingredients together.
4. Cook eggs. In a bowl, whisk eggs with a pinch of salt. Heat oil in a large non-stick fry-pan or wok on medium-high heat. Pour eggs into pan and cook for about 2 minutes, until nearly set. Flip and cook a further 30 seconds, remove from pan and set aside. Allow to cool then thinly slice. Reserve pan.
5. Cook beef. Return pan to medium-high heat with oil. Cook beef, onion and ginger for 4-5 minutes, until cooked through, stirring as it cooks. Remove from pan and set aside.
6. Cook veggies & finish rice. Return pan to heat with oil. Cook carrot, courgette and broccoli for about 4 minutes. Add rice, sauce, eggs and beef to pan, toss to combine and cook for 2 minutes, until heated through. Season to taste with salt and pepper. Keep sauce and rice separate for fussy foodies.
7. Serve. Rice with sweet chilli sauce and peanuts.