Fragrant Beef Fried Rice

a) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) In a medium bowl, add the carrot ribbons, rice vinegar and sugar for the pickle (see pantry for amount). Toss to combine and set aside for later.

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Add the ginger, garlic & lemongrass pure and cook until fragrant, 1 min.

a) Add the cooked rice and peas to the beef.

b) Stir in the ketjap manis, sambal (add less if you'd prefer things milder), soy sauce and water for the sauce (see pantry for amount). Stir to combine and simmer for 1-2 mins.

a) Crush the peanuts in the unopened sachet using a rolling pin.

b) Pour the pickling liquid from the carrot into your fried rice and stir to combine.