Ingredients

• 100g/3½oz cooked basmati rice
• 1 free-range egg
• 1 tbsp soy sauce
• 2 tbsp fresh coriander
• chopped
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 100g/3½oz rump beef
• sliced into strips
• ½ courgette
• finely sliced
• ½ red pepper
• finely sliced
• ¼ onion
• sliced
• 1 garlic clove
• sliced
• 1 tbsp sesame seeds
• salt and freshly ground black pepper

Directions

• To make the egg fried rice
• place a wok over a high heat.
• Place the rice and soy sauce in a bowl and mix together. Add the rice to the wok and keep stirring for one minute.
• Break in the egg and stir for a further minute until the egg has cooked.
• Serve in a bowl with the chopped coriander sprinkled over.
• To make the stir fry
• place the soy sauce
• honey
• sesame oil in a bowl
• Add the sliced beef to the mixture and marinate for five minutes.
• Place a clean wok over a high heat. Add the courgette
• red pepper
• onion
• garlic
• marinated beef and sesame seeds and stir-fry for two minutes.
• Add the marinade juices and cook for two more minutes. Season
• to taste
• with salt and freshly ground black pepper and place in a bowl.
• Serve the bowl of rice beside the bowl of beef stir fry.