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) While the rice cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) In a medium bowl, combine the carrot ribbons, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to pickle.

a) Halve the baby corn.

b) Peel and grate the garlic (or use a garlic press). 

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the beef mince. Fry until browned, 5-6 mins. 

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

d) Once browned, add the baby corn and sugar snap peas to the beef and stir fry until tender, 2-3 mins.

a) Add the garlic to the pan and cook for 1 min more.

b) Add the cooked rice to the beef mixture, then stir in the hoisin sauce, teriyaki sauce and sambal (add less if you'd prefer things milder). Mix together until piping hot, 1-2 mins.

b) Taste and season with salt and pepper if needed.

a) Share the hoisin beef fried rice between your plates. 

b) Top with your pickled carrot ribbons.

c) Enjoy!