Chilli Beef Fried Rice

Chilli Beef Fried Rice

Serves 4

Core points per recipe: 1½

For the beef marinade
440g minced beef
1 teaspoon Chinese five spice powder
2 tablespoon Shaoshing rice wine (½ pt)
2 teaspoon Thai fish sauce

1 tablespoon cornflour (1pt)
1 tablespoon dark soy sauce
A pinch of white pepper
1 tablespoon olive or sunflower oil
4 cloves garlic, crushed and finely chopped
1 tablespoon ginger, freshly grated
1 medium chilli, deseeded and finely chopped
1 courgette diced
1 carrot diced
3 tablespoon fish sauce
Cooked brown rice
fresh coriander

To serve:
Lemon Wedges
Fresh Coriander

Heat a pan of water until boiling point, add the rice and cook until al dente, drain and wash under the cold water to get rid of any excess starch.

Marinade the beef with Chinese five spice powder, Shaoshing rice wine, fish sauce for as long as possible, overnight if possible.

Just before cooking, add the cornflour and mix well.

Heat the wok, add the oil and stir-fry the garlic, ginger and chillies for less than 1 minute.  Add the beef and stir-fry for a minute until the meat starts to turn brown.  Add the carrots and courgettes and stir-fry for two minutes until the vegetables start to soften. Season with fish sauce.

Add the cooked rice and coriander to the wok and mix well.  Cook until the rice is piping hot then serve garnished with lemon wedges and coriander.