- 100g/3½oz cooked basmati rice
- 1 free-range egg
- 1 tbsp soy sauce
- 2 tbsp fresh coriander, chopped
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 100g/3½oz rump beef, sliced into strips
- ½ courgette, finely sliced
- ½ red pepper, finely sliced
- ¼ onion, sliced
- 1 garlic clove, sliced
- 1 tbsp sesame seeds
- salt and freshly ground black pepper
- To make the egg fried rice, place a wok over a high heat.
- Place the rice and soy sauce in a bowl and mix together. Add the rice to the wok and keep stirring for one minute.
- Break in the egg and stir for a further minute until the egg has cooked.
- Serve in a bowl with the chopped coriander sprinkled over.
- To make the stir fry, place the soy sauce, honey, sesame oil in a bowl
- Add the sliced beef to the mixture and marinate for five minutes.
- Place a clean wok over a high heat. Add the courgette, red pepper, onion, garlic, marinated beef and sesame seeds and stir-fry for two minutes.
- Add the marinade juices and cook for two more minutes. Season, to taste, with salt and freshly ground black pepper and place in a bowl.
- Serve the bowl of rice beside the bowl of beef stir fry.