Hot and Spicy Rice Dish
Ideal wok pairing: Ken Hom Excellence 32cm Wok - Very high quality, can be used with less oil due to heat distribution, and large enough to accommodate ingredients for four.
1 ½ tablespoons oil, preferably groundnut
1 teaspoon salt
½ lb (225g) minced beef
2 tablespoons garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 tablespoon chilli bean sauce
1 teaspoon curry paste or powder
3 tablespoons spring onions, coarsely chopped
- Fill the first level of the microwave rice cooker with raw rice and then the second level with water. Cooked the rice as instructed for the first half of time.
- While the rice is cooking, heat a wok until it is hot, then add the oil and salt. Add the beef and stir-fry for 2 minutes, stirring the meat and breaking up any lumps that may form and add the garlic, ginger, chilli bean paste, and curry paste or powder and stir-fry for another minute. Set aside.
- Carefully remove the top of the rice cooker, then the interior cover, add mixture from the wok. Give the mixture a few stirs. Recover the rice cooker and finish cooking the rice with the beef.
- Remove from the microwave and let sit for 5 minutes, before serving, stir in the spring onions and serve.