Korean Beef Fried Rice

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 minutes. Do not lift lid during cooking.
2. Prep veggies Slice white part of bok choy 1cm; thinly slice green part of bok choy; grate carrot. Set aside separately.
3. Cook beef Heat a drizzle of oil in a large, non-stick fry-pan or wok on medium-high heat. Cook mince for about 4 minutes, stirring until browned. Add garlic, ginger, half the Korean sauce and 1 tsp salt and cook a further 2 minutes until fragrant. Remove mince from pan and set aside in a large bowl.
4. Cook veggies Return pan to medium heat and add a drizzle of oil (if needed). Add white part of bok choy, carrot, peas and a splash of water to pan and cook for 3 minutes, until tender. Set veggies aside with beef mince and keep pan on medium heat.
5. 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 chilli flakes and stir to combine. Return beef mince and veggies to pan and cook about 1 minute, until heated through.
6. Serve fried rice topped with sesame seeds, mung bean sprouts and remaining Korean sauce.