±«Óãtv

Method

1. Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tablespoon of soy sauce and a little white pepper to season.

2. When the mince is cooked, remove from the pan and set aside.

3. In the same pan, heat half a tablespoon vegetable oil. Once the oil is hot, tip in the beaten eggs and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked, remove it from the pan and set aside.

4. Add enough vegetable oil to the pan to coat the bottom and place over a medium heat. Add the ginger and garlic.

5. When you can smell the aromatics, add the onion, carrots and courgette. Turn the heat to high and cook for a couple of minutes, stirring often until the vegetables soften and any liquid evaporates.

6. With the pan still on a high heat, push the vegetables aside to make room in the pan for the cold rice. Add the rice and stir through.

7. Add 2 tablespoons soy sauce and return the mince to the pan. Pour in the sesame oil, making sure it hits the metal of the pan to release the flavour. Season with white pepper.

8. Add the oyster sauce and stir through before returning the cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go.

9. Serve immediately garnished with spring onions.