Phở-Spiced Beef Fried Rice

Method

1. Break up any clumps in the cold rice with your hands. Slice the shallots 1 to 2 mm thin and finely mince the garlic and ginger. In a small bowl, mix the fish sauce, hoisin, five-spice and ground coriander.

   Add in this stepFish sauce 3 tspHoisin sauce 2 tspChinese five-spice powder ½ tspGround coriander ½ tsp

2. Put the oil and shallots into a cold 24 cm pan or wok, then fry over medium heat for 7 min, stirring. When they are pale gold, lift them straight onto kitchen paper (they keep darkening after you take them out). Pour off the shallot oil, leaving about 1 tablespoon in the pan.

   Add in this stepVegetable oil 4 tbspShallots (thinly sliced) 2

   medium heat

3. Heat the pan over high heat, spread the beef out flat and leave it untouched for the first minute so the underside browns. Break it up and cook for 4 min in total, then add the garlic, ginger and half the sauce, stir for 30 seconds and push everything to one side.

   Add in this stepMinced beef 160 gGarlic cloves (minced) 2Ginger (minced) 10 g

   high heat

4. Add a little of the saved shallot oil to the empty side, crack in the eggs and stir over medium heat until half set. Add the rice, turn up to high heat and stir-fry for 4 min, pressing and flipping the rice with a spatula until the grains are dry and start to jump.

   Add in this stepEggs 2Cold cooked rice (jasmine or regular, a day old) 400 g

   medium heat→high heat

5. Pour the rest of the sauce around the edge of the pan so it sizzles, add the spring onions and toss over high heat for 1 min. Taste and add a splash more fish sauce if needed.

   Add in this stepSpring onions (sliced) 2

   high heat

6. Spoon into bowls and top with the crispy shallots, sprouts, basil, coriander and chili. Squeeze over the lime and serve with sriracha.

   Add in this stepBean sprouts 60 gThai basil to tasteFresh coriander (cilantro) to tasteBird's eye chili (thinly sliced) 1Lime 1Sriracha to taste