Chinese Ginger Beef Fried Rice

While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium bowl, combine the beef mince, ginger, garlic, chilli flakes (if using), soy sauce, oyster sauce and the sugar. Set aside.

Cut the carrot (unpeeled) into 0.5cm matchsticks. TIP: You can cut the carrot into half moons if you prefer! Thinly slice the red capsicum. Thinly slice the spring onion. Roughly chop the Asian greens. Shred the cos lettuce. Roughly chop the coriander.

Heat a drizzle of olive oil in a large frying pan or wok over high heat. Once hot, add the carrot and the red capsicum and cook, stirring, for 2-3 minutes or until slightly softened. Add the Asian greens and cook for a further 30 seconds, or until wilted and tender. Transfer to a medium bowl and return the pan to high heat with a drizzle of olive oil. Once hot, add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Transfer to the bowl with the vegetables.

Return the pan to a high heat with a drizzle of olive oil. Crack the eggs into the pan and add the cooked rice on top. Stir continuously to coat the grains of rice with egg. Add the salt (see ingredients list), sesame oil (if using), cos lettuce and spring onion and cook, stirring for 1-2 minutes, or until the lettuce softens and wilts. TIP: If you don't like the texture of wilted lettuce, add it just before serving so it retains some crunch! Add the beef and cooked vegetables and toss until heated through.