2 tbsp gochujang*
3 tbsp soy sauce
2 tsp sesame oil
2 tsp sesame seeds, plus extra to serve
300g (10 oz) beef mince
3 tbsp vegetable oil
3 eggs, lightly whisked
4 garlic cloves, roughly chopped
1 onion, finely diced
1 cup sliced cabbage
½ cup shredded carrot
½ cup bean shoots
4 cups cooked rice (click here to see my recipe for how to cook rice for fried rice)
¼ cup finely sliced spring onion (scallions), plus extra to serve
In a bowl, combine the gochujang, soy sauce, sesame oil and 2 teaspoons of the sesame seeds.
Combine 3 tbsp of the gochujang mixture with the beef. Set the remaining gochujang sauce aside for later.
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the egg and swirl to form a large omelette. Cook for a minute or until set. Then flip the omelette over and cook for another half a minute. Transfer to a chopping board and roughly chop.
Heat the remaining 2 tablespoons of oil in a wok or large frying pan over high heat. Add the garlic and onion. Stir-fry for half a minute. Then add the beef. Stir-fry until just cooked through. Add the cabbage and stir-fry for a minute. Then add the carrot and bean shoots and stir-fry for half a minute. Add the rice and the remaining gochujang sauce. Stir-fry until the rice grains are evenly coated in the sauce. Toss through the omelette and the spring onion. Remove from heat and serve topped with extra spring onion and a sprinkle of sesame seeds.
– Gochujang is a Korean fermented chilli paste. It’s available in the Asian aisle of most supermarkets or order it online.