Chinese Garlic-Ginger Beef

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, 1/2 the garlic, 1/2 the soy sauce and the honey. Season with a pinch of salt and pepper and add the beef strips. Toss to coat and set aside.

Drain the tinned sweetcorn. Finely chop the carrot (unpeeled) into 0.5cm chunks. Finely chop the green capsicum and spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the corn, carrot, capsicum and 1/2 the spring onion and cook for 5 minutes, or until softened. Add the rice and remaining garlic and stir to combine. Push the rice to one side of the frying pan and add a drizzle of olive oil. Crack in the egg and allow to set for 30 seconds, then scramble with a spoon and stir through the rice. Add the remaining soy sauce and mix through. Transfer to a large bowl and cover to keep warm.

Wipe out the frying pan then return to a high heat with a drizzle of olive oil. Add the beef strips and cook for 1 minute, or until browned. Add any garlic-ginger marinade from the bowl and cook for 30 seconds, or until bubbling.