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2 tbsp vegetable oil

½ onion, finely diced

2 garlic cloves, finely minced

250g beef mince

200g (2 cups) diced frozen carrots, peas and corn

390g (3 cups) day-old cooked white rice

½ cup finely sliced spring onion (1-2 stems)

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SAUCE

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1 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp Chinese cooking wine (see note)

2 tsp light soy sauce

½ tsp white sugar

⅛ tsp white pepper

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SCRAMBLED EGGS

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1 tsp sesame oil

2 eggs, lightly whisked

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1. To prepare the sauce, mix the ingredients together in a small bowl and set aside.

2. To make the scrambled eggs, heat sesame oil in a large non-stick frypan or wok over medium heat. Scramble the eggs then transfer into a bowl and set aside.

3. To make the fried rice, heat the vegetable oil in the same pan over high heat. Add the onion and cook for 1 minute. Add garlic and cook for 10 seconds until golden. Add beef and cook, breaking it up as you go, until you no longer see any raw beef. Add 2 tablespoons of the sauce and cook for 1 minute. Add vegetables (still frozen is fine!) then cook for a further 2 minutes until the sauce reduces and the beef is starting to caramelise. Add the rice and remaining sauce, breaking up any lumps of rice, and toss for 1½ minutes until the sauce has coated the rice nicely. Toss through scrambled eggs and spring onion, and serve immediately.

4. Note: Chinese cooking wine can be substituted with dry sherry or mirin. For a non-alcoholic version, use ¼ cup chicken stock and cook for a bit longer to allow the extra liquid to evaporate.