Eating the rainbow is easy when you pack it all into a flavourful fried rice. This family favourite uses a clever method – you add the cooked rice to the egg and scramble it all together. It’s a Cantonese-style technique and you’ll quickly understand why – it saves time and spreads the egg evenly through the dish for a perfectly balanced bite!
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/ Serving 4 people
/ Serving 4 people
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
In a medium saucepan, bring the water and the jasmine rice to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 10 minutes, or until the rice is almost tender (the rice will continue cooking in the pan in step 5). Set aside uncovered.
While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium bowl, combine the beef mince, garlic, ginger, chilli flakes (if using), soy sauce, oyster sauce and the sugar. Set aside.
Cut the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Thinly slice the spring onion. Roughly chop the Asian greens. Shred the cos lettuce. Roughly chop the coriander.
Heat a drizzle of olive oil in a large frying pan or wok over high heat. Once hot, add the carrot and the red capsicum and cook, stirring, for 2-3 minutes or until slightly softened. Add the Asian greens and cook for a further 30 seconds, or until wilted and tender. Transfer to a medium bowl and return the pan to high heat with a drizzle of olive oil. Once hot, add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Transfer to the bowl with the vegetables.
Return the pan to a high heat with a drizzle of olive oil. Crack the eggs into the pan and add the cooked rice on top. Cook, stirring continuously, for 2 minutes or until well combined. Add the salt cos lettuce and spring onion and cook, stirring for 1-2 minutes, or until the lettuce softens and wilts. TIP: If you don't like the texture of wilted lettuce, add it just before serving so it retains some crunch! Add the beef and cooked vegetables and toss until heated through.
Divide the fried rice between plates. Top with the crispy shallots, coriander and drizzle the adult portions with the sweet chilli sauce.
TIP: For kids, follow our serving suggestion in the main photo!