For the egg fried rice
100g/3½oz cooked basmati rice
1 free-range egg
1 tbsp gluten free soy sauce
2 tbsp fresh coriander, chopped
For the stir fry
1 tbsp maple syrup
1 tbsp sesame oil
100g/3½oz rump beef, sliced into strips
½ red pepper, finely sliced
1 tbsp sesame seeds
salt and freshly ground black pepper
1 scallion, green end only to garnish
To make the egg fried rice, place a wok over a high heat.
Place the rice and gluten free soy sauce in a bowl and mix together. Add the rice to the wok and keep stirring for one minute.
Break in the egg and stir for a further minute until the egg has cooked.
Serve in a bowl with the chopped coriander sprinkled over.
To make the stir fry, place the gluten free soy sauce, maple syrup, sesame oil in a bowl
Add the sliced beef to the mixture and marinate for five minutes.
Place a clean wok over a high heat. Add the red pepper, marinated beef and sesame seeds and stir-fry for two minutes.
Add the marinade juices and cook for two more minutes. Season, to taste, with salt and freshly ground black pepper and place in a bowl.
Serve the bowl of rice beside the bowl of beef stir fry.
Recipe adapted from: Good Food