Quick Spicy Beef Fried Rice #MeatMatters

This is my second #MeatMatters cookery challenge entry to the BritMums and Simply Beef and Lamb competition and is so super quick and simple, but tastes great.

It's a go-to for me when time is short, but I'm craving some Asian flavours and lots and lots of heat.

I use beef mince in this recipe - although traditionally in fried rice, it's usually leftover cooked meats which are quick-fried, and you could just as easily use leftover cooked steak or beef from another recipe. Also you can use practically any vegetables in fried rice - so use whatever you have to hand.

Most people would love some egg in their fried rice - but being the egg-hater that I am, I usually dish mine up then quickly throw in an egg for Glen or the girls as it cooks so quick - just be sure to move it around loads in the dish as you do - it will enrich the rice for sure.

Beef mince, versatile as ever, and a really great carrier of flavour too - absorbs the 'holy trinity' of base flavours in the wok - ginger, garlic and chilli, as well as the Chinese five spice beautifully.

I always use leftover cooked rice or a packet of wholegrain microwave rice for any fried rice recipe and this can literally be from start to finish complete and on the table within ten minutes.

The below serves two for a main dish or 4 as a side dish.

Quick Spicy Beef Fried Rice #MeatMatters

Here's how:

• 250g steak or beef mince
• 250g cooked rice - I use wholegrain
• 3 spring onions
• 1 clove garlic
• Thumbnail piece of ginger
• 1 green chilli
• 1/2 red pepper
• 1/2 yellow pepper
• 2 handfuls peas
• 3 mushrooms
• 1 tsp honey
• 1 tbsp sriracha
• 1 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1 tbsp Chinese five spice
• 1 tbsp sesame oil

Firstly pop the sesame oil into a wok and place on a medium heat.

Finely slice the spring onion and chilli and add to the pan. Peel and mince the garlic and grate the ginger and add to the pan too to create the base flavours.

Now prepare the vegetables - chop the peppers into small squares, roughly chop the mushrooms and measure out the peas ready.

The peppers can go into the wok now and allow them to gently cook.

Once the base of the pan is sizzling away, add the mince, and season quickly. Add the Chinese five spice at this point and use a spatula to move the meat around and break up a little in the pan, and ensure it all takes on some of the lovely flavours in the pan.

Now add the rice, mushrooms and peas and stir well and at this point add the soy, fish sauce and honey and allow it cook through for a few minutes. For a final blast of flavour and heat add the sriracha - to your taste. We love it really spicy so I'd go in with a tablespoon, then taste and adjust accordingly; remember you can always add more but you can't take it away. Enjoy!

This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here! https://www.simplybeefandlamb.co.uk/