Hot and Spicy Rice Dish

Serves 4

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.

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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

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Garnish

3 tablespoons spring onions, coarsely chopped

1. 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.
2. 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.
3. 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.
4. Remove from the microwave and let sit for 5 minutes, before serving, stir in the spring onions and serve.