SRIRACHA SESAME FRIED RICE

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.