Ingredients
Method
Preparation
- Chop the onion and bell pepper finely. Mince the garlic.
- Heat a large pan over medium heat and add a splash of neutral oil.
Cooking
- Add the onion and bell pepper. Cook for 1 to 2 minutes until they begin to soften.
- Stir in the garlic and cook another 1 to 2 minutes until fragrant.
- Increase heat to medium-high and add the beef mince. Break it up with a spatula.
- Cook until the mince browns and most liquid evaporates, allowing small browned bits to form in the pan.
- In a small bowl, whisk together dark soy, sriracha, tomato puree, honey, and a splash of water to loosen the sauce.
- Pour the sauce into the pan and stir until it thickens and becomes glossy.
- Add the chilled rice. Toss thoroughly to coat and heat through, pressing the rice into the pan to encourage crispy sections.
Serving
- Serve immediately, topped with sliced spring onion and sesame seeds.
Nutrition
Notes
For best results, use chilled day-old rice. If using fresh rice, spread it to cool before proceeding with the recipe. Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a teaspoon of oil; or sprinkle water and microwave in bursts.