1 cup jasmine rice
2 tbsp mayonnaise
2 tbsp sweet chilli sauce
1 tsp sriracha
1 tbsp soy sauce
2 tbsp sesame oil
250g steak
1 onion
2 medium carrots
1 cup frozen corn
3 tsp crushed garlic
1 tsp fresh ginger
2 eggs
3 spring onions
Salt and pepper
Directions
Rice: Cook 1 cup of rice according to packet instructions. Spread onto a tray and leave to cool (if you have day-old rice that is even better).
Bang bang sauce: Mix together 2 tbsp mayonnaise, 2 tbsp sweet chilli sauce, and 1 tsp sriracha. Set aside.
Steak: Dice the steaks into cubes and season well with salt and pepper. Cook in a hot pan with a drizzle of sesame oil for 2–3 minutes then remove and rest.
Fried rice: In the same pan over high heat, add another drizzle of sesame oil. Dice 1 onion 1 carrot, and add to the pan. Cook for 3–4 minutes until starting to soften. Add 3 crushed garlic and 1 tsp grated ginger and stir for 1 minute. Add 1 cup frozen corn and stir through. Push everything to the side of the pan, crack in 2 eggs and scramble until just set, then mix through. Add the cooled rice, steak and 1 tbsp soy sauce and toss everything together over high heat for 2–3 minutes.
Serve: Pile the fried rice into bowls and a drizzle of bang bang sauce. Scatter over sliced spring onions.
