Char Siu Beef Fried Rice

Steps

1. a full kettle to the boil.
2. Combine rice, boiling water, first measure of soy sauce and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, pat beef dry with paper towels. Toss in a medium bowl with lemongrass, ginger and garlic paste and season with salt and pepper. Set aside to marinate. Thinly slice both measures of spring onions; cut carrot in half lengthways and thinly slice; remove core and seeds from capsicum and thinly slice. Set aside.
4. Heat a large, deep, dry fry-pan on high heat. Once pan is smoking, add a drizzle of oil and stir-fry beef, in two batches, for about 1 minute, until just browned. Add more oil between batches, if needed. Return all beef to pan with char siu sauce and toss to coat for about 30 seconds.
5. Remove beef and sauce from pan and set aside, covered with foil, to keep warm. Wipe pan clean and return to high heat with a drizzle of oil. Stir-fry carrot for 2 minutes, until starting to soften. Add capsicum, corn and water to pan. Stir-fry for about 2 minutes, until vegetables are tender.
6. Add spring onion (white part only), cooked rice, second measure of soy sauce, sesame oil and sweet chilli sauce to pan and mix well. Cook for 2-3 minutes, until rice starts to caramelise. Remove from heat and fold through char siu beef and any resting juices. Season to taste with salt and pepper.
7. divide char siu beef fried rice between bowls. Sprinkle over remaining spring onion (if using), crispy shallots and Thai basil leaves (if using).