Fried Rice

Rinse the Jasmine rice well. Bring the rice and the water (for the rice) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain, spread over a large tray or plate and transfer to the fridge to cool. TIP: The trick to making the perfect fried rice is cooling the rice before you fry it.

While the rice is cooking, combine the ginger, 1/2 of the garlic, 2/3 of the soy sauce, the honey and olive oil (1 tbs for 2 people/ 2 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and add the beef rump cubes. Mix well and set aside to marinate.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the corn kernels, carrot and spring onion and cook for 5 minutes, or until softened. Add the remaining garlic, coriander and the cooled rice. Push the rice to the 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 the egg with a wooden spoon and stir through the rice. Add the sesame oil (if using) and the remaining soy sauce and mix through. Transfer to the same large bowl used in step 1.

Heat the same frying pan over a high heat, add the beef rump cubes and cook for 2 minutes until just cooked through.