This recipe evolved out of a need for something super speedy for my family that was also packed with lots of veggies and protein and made mostly from things I had to hand. Make sure whatever vegetables you choose are cut to the same size, so they cook evenly. Recipe adapted from Simply Speedy Chinese by Suzie Lee (Quadrille, £24) Photography by Uyen Luu.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
egg 4 (beaten)
onion 1 (sliced)
garlic cloves 2 (chopped)
ginger 40 g (sliced)
carrot 1 (grated)
courgette ½ (grated)
spring onions 2 (sliced)
sesame oil 2 tbsp
lean minced beef 500 g
basmati microwave rice 500 g
soy sauce 2 tbsp
frozen peas 60 g
oyster sauce 2 tbsp
Method
Cook the omelette
Heat 1 tablespoon of oil in a wok over a high heat and add the eggs. Cook for about 2 minutes, swirling the wok every 15 seconds, so the uncooked egg fills the gaps to create a lightly cooked omelette. Transfer the omelette to a plate. Do not clean the wok.
Cook the veg & beef
Thinly slice the onion. Finely chop the garlic cloves. Finely slice the ginger. Grate the carrot and courgette. Slice the spring onions.
In the same wok, fry the onion until slightly soft (approximately 2–3 minutes), then add the garlic, ginger, and sesameoil and fry for 1 minute until fragrant.
Add the lean mincedbeef and fry for about 5 minutes.
Now add the carrot and courgette and toss for a couple of minutes.
Finish the dish
Add the basmati microwave rice and break it down with a wooden spoon to remove any clumps, then add the soy sauce, omelette and frozen peas and break the omelette into smaller pieces with the spoon.
Season to taste, then finish with the oyster sauce and some more soy sauce and sesameoil if needed. Garnish with the spring onions before serving.
