140g sushi rice
250g/9oz rump steak, thinly sliced
1 tsp garlic infused oil
1 tbsp gluten free soy sauce
good pinch sugar
2 tbsp sesame oil
1 large carrot, cut into long matchsticks
1 large zucchini, cut into long matchsticks
2 tbsp sweet chili sauce
Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it.
Drain, place back in the pan, cover with a lid and set aside.
Mix the steak with the garlic oil, soy sauce, sugar and a grind of black pepper.
You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking.
Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm.
Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.
Divide the rice, veg and beef between 2 bowls.
Slide the eggs on top and drizzle with the chili sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.
Recipe adapted from: Good Food