a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, halve the mangetout.

b) Crush the peanuts in the unopened sachet using a rolling pin. Peel and grate the garlic (or use a garlic press).

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the mangetout and garlic to the pan. Cook until fragrant, 1 min.

b) Stir in the gochujang, teriyaki, soy sauce and water for the sauce (see pantry for amount). 

c) Lower the heat and simmer until slightly reduced, 2-3 mins.

a) Add the cooked rice to the pan and toss to coat in the sauce.

b) Stir through the butter (see pantry for amount) until melted.

c) Season with salt and pepper, then remove from the heat. 

a) Share the beef fried rice between your bowls.

b) Drizzle over the mayo (see pantry for amount).

c) Finish with a sprinkle of peanuts.

Enjoy!