Recipes+
Ingredients
Method
1.Place beef and half the sauce in a bowl. Stir to coat.
2.Heat a wok or frying pan over high heat. Add half the oil; swirl to coat surface. Add egg and tilt to cover base. Cook for 1 minute or until set underneath. Turn; cook for 1 minute. Transfer to a chopping board. Slice thinly.
3.Reheat wok over high heat. Add half the remaining oil; swirl to coat surface. Add beef; stir-fry, in batches, for 2 minutes or until browned and cooked. Transfer to a heatproof bowl.
4.Add remaining oil to wok; swirl to coat surface. Add vegetables; stir-fry for 2 minutes. Add beef to wok with resting juices, rice, egg, remaining sauce and half the onion and seeds; stir-fry for 1 minute or until heated. Serve sprinkled with remaining onion and seeds.
Replace beef with chicken or, for a vegetarian version, use tofu. Try replacing sesame seeds with crushed peanuts or crisp-fried shallots. Fried rice works best if made with cooked rice left in the refrigerator overnight – this removes moisture from the rice.
Note
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