Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 25 mins Serves 4

400g chicken, beef or pork mince 4 cloves gar­lic, crushed 2 Tbsp sriracha sauce 2 Tbsp fish sauce ½ tsp sugar 2 Tbsp neu­tral oil 1 Tbsp se­same oil 2 car­rots, peeled and coarsely grated ¼ cup water 6 hand­fuls spinach leaves, de-stemmed and chopped, if large 1 cup peas (op­tional) 4 cups cooked rice

To serve 4 lightly fried eggs 2 spring onions, thinly sliced 2 hand­fuls co­rian­der leaves 2 Tbsp lime juice 1 Tbsp sriracha sauce 1 tsp fish sauce

Mix mince with gar­lic, sriracha, fish sauce and sugar. Heat oils in a large, heavy-based fry­ing pan or pot and cook mince over a high heat, break­ing it up with the back of a spoon, un­til browned (6-8 min­utes). Add car­rots and water and cook un­til water has fully evap­o­rated (1-2 min­utes). Stir in spinach and peas, if us­ing. As soon as spinach is wilted, mix in rice and stir-fry un­til fully warmed through. Di­vide be­tween four bowls and top each with a fried egg, spring onions and co­rian­der. Mix lime juice with sriracha and fish sauce, driz­zle a lit­tle over the top of each bowl and serve the re­main­der at the ta­ble.

Annabel says: I’ll of­ten cook ex­tra rice and store the left­overs in bags in the freezer – it thaws quickly and is great for stir-fries. Kick-start­ing the mince with sriracha, gar­lic, fish sauce and se­same oil is a sim­ple way to trans­form an ev­ery­day in­gre­di­ent into a sat­is­fy­ing meal. For a veg­e­tar­ian ver­sion use firm tofu in­stead of the mince.

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