• 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 (see ingredients)
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 to taste with salt and pepper 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, tossing, until tender, 4-5 minutes.
• Reduce heat to medium, add garlic and cook 
until fragrant, 1 minute. 
• Add cooked rice, 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.

• 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, then add 
sweet chilli sauce, tossing to coat. Transfer to a 
serving bowl. 

TIP: Cooking the meat in batches over high heat 
helps it stay tender.

• Bring everything to the table.
• Build your own plate with veggie fried rice, sweet 
chilli beef, steamed broccoli, tomato and sesame 
fried eggs to serve. Enjoy!