Beef pot-fried rice

Source: Delicious Tonight

Ingredients

Instructions

1. Mix the sauce ingredients in a bowl. Set aside.
2. Heat the vegetable oil in a large heavy-based pot over high heat. Add the garlic and onion and cook for
   1 minute, stirring constantly. Add the beef and cook, breaking it up as you go, until you no longer see pink. Add 3 tablespoons of the sauce and cook for a further
   3 minutes stirring every now and then, or until the beef is nicely browned.
3. Add the rice and frozen vegetables. Stir for
   1 minute or until the rice grains become translucent and coated with the oil. Add the broth and remaining sauce. Stir, then let it come to a simmer. Reduce the heat to low, cover with a lid, then cook for
   15 minutes or until the liquid is absorbed (quickly lift the lid and tilt the pot to check).
4. While the rice is cooking, heat the sesame oil in a large nonstick skillet over medium–low heat. Add the eggs and salt. Use a rubber spatula to leisurely stir the eggs as they set, until barely cooked. Transfer to a bowl and set aside.
5. Remove the pot of rice and vegetables from the stove. Leave to rest, with the lid still on (no peeking!), for
   10 minutes. Remove the lid and add the scrambled eggs and green onion. Use a fork to fluff the rice (which will chop up the eggs), then serve.

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