• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.

• Meanwhile, chop broccoli (including stalk!) into small florets. Finely chop garlic, carrot and brown onion (see ingredients). Cut tomato into thin wedges. • In a medium bowl, combine beef strips, Asian BBQ seasoning and a drizzle of olive oil. • Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Season and cover to keep warm.

• When the rice is done, in a large frying pan heat a drizzle of olive oil over high heat. Cook carrot and onion until tender, 4-5 minutes. • Reduce heat to medium, add garlic and cooked rice and cook until fragrant, 1 minute. Add soy sauce mix and the sesame oil stirring well to combine. • Transfer to a serving bowl, season with pepper and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan and sprinkle with mixed sesame seeds. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Transfer to a plate and cover to keep warm.

• Wipe out and return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Remove pan from heat and add sweet chilli sauce, tossing to coat. Transfer to a serving bowl. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Bring everything to the table. • Build your own plate with fried rice, sweet chilli beef, steamed broccoli, tomato, crispy shallots and sesame fried egg. • If you've selected an add on bundle, serve with stir-fried Asian greens. Enjoy!