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2 cups cooked jasmine rice

1 tbsp vegetable oil

1 lb beef mince

2 garlic cloves, finely chopped

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

2 tbsp Marion’s Kitchen Garlic Chilli Crisp, plus extra to serve

1 cup frozen edamame, thawed

1 cup finely chopped broccoli or broccolini

2 eggs, lightly whisked

Sea salt, to taste

Cracked black pepper, to taste

Sliced spring onion

Sesame seeds

Extra Marion’s Kitchen Garlic Chilli Crisp

Sliced cucumber or avocado, optional

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1. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the beef mince and cook, breaking it up with a spatula, for 4–5 minutes or until browned.

2. Add the garlic and stir-fry for 30 seconds until fragrant. Add the soy sauce, oyster sauce, sesame oil and Marion’s Kitchen Garlic Chilli Crisp. Stir until the beef is glossy and well coated. Set a side for later.

3. Add the edamame and broccoli. Stir-fry for 2–3 minutes or until the vegetables are just tender but still bright. Set a side for later.

4. Pour the eggs into the empty side and allow them to set slightly, then scramble it.

5. In a bowl, spoon the rice and top with the beef, eggs, and veggies.

6. Finish it off with spring onion, sesame seeds and an extra spoonful of Marion’s Kitchen Garlic Chilli Crisp.

7. To Serve

Sliced spring onion

Sesame seeds

Extra Marion’s Kitchen Garlic Chilli Crisp

Sliced cucumber or avocado, optional