Mongolian stir-fried beef mince with fried egg and steamed rice

Place the rice in a heat-proof bowl, cover with boiling water and place in a steamer. Steam for 25 minutes until the water has evaporated and the rice is tender throughout.

Place a large non-stick pan on the heat. Add the beef mince and break up with a wooden spoon. Cook for 5-7 minutes making sure you get as much colour as possible on the mince.

Remove the mince from the pan and place in a bowl. Add some additional vegetable oil. Add the red pepper, and onion and cook over a high heat for 3 minutes until they begin to soften. Take the veg out of the pan and add it to the bowl on the mince.

Place the pan back on the heat and add some more oil along with the sliced garlic and chilli flakes. Cook over a medium heat until the garlic just starts to turn brown. At this point return the browned mince and veg back to the pan and mix.

Now mix the soy sauce, honey, vinegar and corn flour. Add this to the pan and cook over a high heat until the corn flour activates and the sauce thickens to coat the mince and veg.

Place a second pan on the heat with a touch of vegetable oil. Add the eggs and fry for 2-3 minutes until the edges are crispy and yolks remain soft.

To serve, place the steamed rice in bowls, top with the stir-fried mince and fried egg. Finish with a pinch of chilli flakes.