Chinese Ginger Beef Fried Rice

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.