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Indonesian fried rice

  • 2 tsp sesame oil
  • 2 tsp sherry vinegar
  • 2 tbsp dark soy sauce
  • 225g lean rump or fillet steak, cut across the grain into thin strips
  • 350g long-grain white rice
  • 2 eggs
  • 3 spring onions, sliced diagonally
  • 2 tbsp chopped fresh coriander
  • 2½ tbsp vegetable oil
  • 150g peeled raw prawns
  • 2 garlic cloves, crushed
  • 1 green chilli, deseeded and finely sliced
  • 15g fresh root ginger, peeled and finely chopped
  • 2 carrots, peeled and coarsely grated
  • 125g frozen peas, thawed
  • chilli sauce (optional)
  • Whisk together the sesame oil, vinegar and 1 tbsp soy sauce in a bowl, add the beef and toss to coat in the marinade. Cover and chill for at least 30 minutes or overnight if you have time.
  • Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the pack instructions, until almost tender, then drain and rinse with boiling water. Spread out on a tray and leave to cool.
  • Lightly beat the eggs in a small bowl or jug, then stir in the spring onions and coriander and season with freshly ground black pepper. Heat 2 tsp of the oil in a non-stick omelette pan and pour in the beaten egg mixture. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set. Stop stirring and cook for a further 2 minutes until lightly set. Roll up the omelette, slide it onto a plate and cover with foil to keep warm.
  • Heat 1 tbsp of the remaining oil in a wok or large, deep frying pan until hot. Add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned. Remove with a draining spoon leaving all the juices behind. Set aside.
  • Add the remaining oil to the pan. Add the prawns, garlic, chilli and ginger and stir-fry for 2 minutes until the prawns have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute. Finally add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1–2 minutes until everything is heated through.
  • Spoon the rice mixture into a warmed serving bowl. Cut the omelette into thin strips and scatter over the rice. For those who like an extra spicy kick, serve with chilli sauce.