• 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, 10 minutes. • Drain rice, rinse with warm water and set aside. TIP: The rice will finish cooking in step 4!

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice onion (see ingredients). • In a small bowl, combine garlic paste, sriracha, the brown sugar and soy sauce. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, onion and Asian greens until tender, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.

• Push veggies to one side of the pan, then crack the egg into pan and scramble until cooked through, 1 minute. • Add the soy sauce mixture and cook until slightly reduced, 1-2 minutes. • Add the par-cooked rice and cook, stirring, until tender, 2-3 minutes. Transfer to a bowl, season to taste and cover to keep warm.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to the pan, then add the honey-soy sauce and a splash of water, and cook, until combined, for 1 minute.

• Divide veggie fried rice between bowls. • Top with sticky honey-soy beef and any remaining sauce to serve. Enjoy!