Ingredients
- 2 tablespoons sunflower oil
- 300 g (10 oz) lean rump (round) steak, trimmed and thinly sliced
- 1 clove garlic, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 red onions, cut into wedges
- 1 large red capsicum (bell pepper), halved, seeded and sliced
- 3 cups (180 g) small broccoli florets
- 2 tablespoons oyster sauce
- 2 tablespoons fresh coriander (cilantro) leaves
- 1 cup (200 g) long–grain white rice
- 1 tablespoon sunflower oil
- 4 spring onions (scallions), sliced
- ⅔ cup (100 g) frozen peas
- 2 eggs, lightly beaten
- 1 tablespoon salt–reduced soy sauce
Preparation
- To make the fried rice, cook the rice in a saucepan of boiling water for 10–12 minutes, or until tender.
- Drain well and cool.
- Heat the sunflower oil in a wok or large non–stick frying pan over medium–high heat.
- Add the spring onions and peas and stir–fry for 1 minute, then pour in the eggs and soy sauce and continue stirring until the eggs begin to set.
- Add the rice and stir well to combine, then cook for a further 1 minute without stirring.
- Remove from the heat, set aside and keep warm.
- Heat 1 tablespoon of the sunflower oil in a wok or large non–stick frying pan and swirl to coat the base and side.
- Add the steak, garlic and ginger and stir–fry for 2 minutes, or until the steak is browned all over.
- Remove from the wok and set aside.
- Heat the remaining oil in the wok until hot, then add the onions, capsicum and broccoli florets.
- Stir–fry for 2 minutes or until the onion begins to colour.
- Return the steak mixture and any juices to the wok, then add the oyster sauce and 2 tablespoons water and simmer for 1 minute.
- Divide the fried rice among serving bowls and top with the steak and vegetables.
- Garnish with the coriander leaves and serve immediately.