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Korean-style fried rice

Ingredients
3 tbsp sesame oil

350g rump steak

250g mushrooms (we used

chestnut), sliced
Method
3 garlic cloves, thinly sliced

1. Heat 1 tbsp of the oil in a frying pan over a high heat, season the 200g beansprouts

steaks and cook for 2-3 mins each side. Remove from the pan and 2 tbsp soy sauce
leave to rest.
1 tbsp chilli sauce (we used

2. Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until sriracha), plus extra to serve

softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook 500g cooked rice (200g/7oz
for another 2 mins, then add the cooked rice and heat through. Stir in uncooked)
the spring onions and keep warm.
bunch spring onions, sliced

3. Meanwhile, heat the remaining oil in the pan that you fried the steak 4 eggs
in. Add the eggs and fry until done to your liking. Slice the steaks and
spoon the rice into bowls. Top each one with the sliced steak, an egg
and a drizzle of chilli sauce.