Ingredients:
2 cups rice (preferably basmati/jasmine)
1/4 kg beef (cut into small chunks)
1 diced onion
3 peeled, diced carrots
2 red bell peppers (diced)
1 grated scotch bonnet
1 tbsp chopped curry and mint leaves
1 stalk spring onions (diced)
1 tin of sweet corn
2 tbsp dark soy sauce
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp crushed garlic
1 tbsp meat tenderizer
Salt to taste
1-2 stock cube
 For eggs:
2 eggs
Pinch salt
Pinch ground black pepper
Pinch of ground black pepper

  Method

Marinate:

 Put the beef in a bowl. Add 1 tbsp soy sauce, 1 tbsp meat tenderizer (I used it in case the beef is tough & it was), some salt, a dash of ginger. Mix well. Cover and keep aside for 20-30 minutes.

  Parboil the rice. Wash and strain. Add some water in the pot. When boiled, pour the rice and cook till the water has absorbed. Remove from the fire and set aside.

  Break the eggs in a bowl. Add a pinch of salt, a pinch of ground ginger and black pepper, whisk. Heat a non stick pan with a little oil. Stir fry the eggs. Put on a chopping board and chop it into small pieces.

  Heat 1 tbsp olive oil. Add the marinated beef and fry. Remove from the fire and set aside.

  Heat the sesame oil in a wok or large pan. Add the crushed ginger and garlic, chopped curry and mint leaves, fry for 30 seconds. Add the onions stir fry for a minute. Add the carrots, scotch bonnet, stir fry till a bit soft. Add the marinated beef, stir fry for some minutes. Add the chopped fried eggs. Add the soy sauce, some salt and stir. Add the cooked rice and stir well to combine. Add the diced bell pepper, sweet corn and spring onions, stir and cook on medium flame for 5 minutes. Serve warm.
  ©Asmie's Kitchen
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