NZ Ginger-Garlic Beef Fried Rice

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Zest the lime to get a generous pinch, then slice into wedges. In a medium bowl, combine the ginger, lime zest, a generous squeeze of lime juice, water (for the sauce), 1/2 the garlic, 1/2 the soy sauce and the honey. Slice the beef rump into 2cm chunks, add to the garlic-ginger mixture and toss to coat

Finely chop the carrot (unpeeled). Roughly chop the Asian greens. Thinly slice the spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 5 minutes. Add the Asian greens and 1/2 the spring onion, and cook until just tender. 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 to the pan and cook until just cooked through, 3 minutes. Add any garlic-ginger marinade from the bowl and cook until bubbling, 30 seconds.