Ingredients
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1 1/2 cups (300g) sushi rice, rinsed, drained
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2 spring onions, cut into matchsticks
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500g Budgee Valley Beef mince
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2 tsp finely grated ginger
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1 tsp Chinese five spice
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1/3 cup (80ml) oyster sauce
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1/4 cup (60ml) hoisin sauce
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2 tbsp peanuts, chopped
Method
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Place the rice and 2 1/4 cups (560ml) cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the rice is tender and the water is absorbed. Set aside, covered, for 5 mins to steam.
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Heat a wok or large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the ginger and five spice and stir-fry for 1 min or until aromatic. Add the oyster sauce and hoisin sauce and stir-fry for 2-3 mins or until heated through.
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Divide rice among serving bowls. Top with mince mixture, spring onions and add veges. Sprinkle with peanut.