Beef Fried Rice with Crispy Shallots

Steps

1. Cook rice Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 6 minutes. Do not lift lid during cooking. We steam the rice a little less in this recipe, as you cook it further in step 5.
2. Prep veggies Thinly slice cabbage until you have about 2 cups worth, cut broccoli into small florets, grate carrot and set aside separately.
3. Cook mince Heat a drizzle of oil in a large (preferably non-stick) fry-pan or wok on medium-high heat. Cook mince for 3-4 minutes, breaking it up as it cooks, until browned. Add beef spice mix, ginger, garlic and salt and cook a further 1-2 minutes until fragrant. Remove mince from pan and set aside in a large bowl. Add carrot and stir to combine. Return pan to medium heat.
4. Cook veggies Add a drizzle of oil (if needed) and broccoli to pan and cook for about 3 minutes, until almost tender. Add cabbage and water and cook a further 2 minutes, until tender. Set veggies aside with beef mince and keep pan on medium heat.
5. Finish fried rice Add sesame oil and cooked rice to pan, cook for about 3 minutes, stirring often so rice doesn’t stick to the pan. Add soy sauce and stir to combine. Return beef mince and veggies to pan and cook about 1 minute, until heated through.
6. To serve Divide beef fried rice between plates and top with mung bean sprouts, crispy shallots and a drizzle of honey soy ginger sauce. Sprinkle over mint leaves.