In a medium saucepan, bring the water and jasmine rice to the boil over a high heat. Crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the rice is almost tender. Drain and set aside, uncovered, until step 4.

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, 1/2 the garlic, 1/2 the soy sauce and the honey. Season with a pinch of salt and pepper and add the beef strips. Toss to coat and set aside.

Drain the sweetcorn. Finely chop the carrot (unpeeled) into 0.5cm chunks. Finely chop the green capsicum and spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the sweetcorn (see ingredients list), carrot, capsicum and 1/2 the spring onion and cook for 5 minutes, or until softened. Add the rice and remaining garlic and stir to combine. Push the rice to one side of the frying pan and add a drizzle of olive oil to the space in the pan. Crack the egg into the oil and allow to set for 30 seconds, then scramble and stir through the rice. Stir in the remaining soy sauce. Transfer to a large bowl and cover to keep warm.

Wipe out the frying pan then return to a high heat with a drizzle of olive oil. Add the beef strips and cook for 1 minute, or until browned. Add any garlic-ginger mixture from the bowl and cook for 30 seconds, or until bubbling.

Divide the sweetcorn fried rice between bowls and top with the Chinese garlic-ginger beef. Sprinkle with a pinch of chilli flakes (if using) and the remaining spring onion.