I really think rice is under-appreciated. There's a whole wealth of flavours and textures to be had. In this recipe I'm using some leftover brown rice which, although it is slow to cook, has a real oat-like bite. Fried rice is best made with left over rice to prevent it getting stodgy or sticky.

This recipe is intended to be more of a template so feel free to throw in whatever other crunchy vegetables you have and swap the meat for tofu, seafood or for the full FatSteak experience some nice juicy slices of beef.

Step 1 - Wok on

• Combine your soy sauce, sesame oil, five spice, vinegar, fish sauce, brown sugar and a generous crack of black pepper in a dish

• Fire up a good wok or pan with a good splash of your preferred cooking oil
  Top tip: don't use sesame oil here, use a more robust oil to avoid losing flavour

• Add your garlic, ginger, chilli and onion, keeping them moving so they become fragrant but don't burn

• After 2-3 minutes add your cabbage and carrots (and any tougher veg you've chosen)

• Let the veg cook until softened then add your rice and all of the sauce

• After around 5 minutes add your cooked meat and pak choi

Step 2 - Egg, meet rice

• Make a space in your pan and crack your egg into it

• Leave it to start cooking a little before folding it into itself to make a scrambled egg

• Once your egg resembles loose scrambled egg, you can let it free on your rice, scraping and stirring everything back together to leave nice egg pieces
  Top tip: Don't fold in too early or you'll end up with clumps of eggy rice

Step 3 - Serve it up

• Serve immediately in a big bowl or plate. Garnish with sesame seeds and freshly chopped coriander or other garnishes of your choice

• You can also serve this with spring onions and more chopped chilli or your favourite spicy sauce

 Ingredients

• 2 garlic cloves, crushed and chopped

• 3cm (ish) fresh ginger, grated

• 1-2 chillies finely chopped

• 1 onion sliced

• 1 pak choi, chopped

• 300g cooked rice

• 1/3 red cabbage, shredded

• 1 carrot, chopped

• 100g cooked meat (I’m using ham here)

• 1 egg

• 5 tbsp soy sauce

• 1 tsp five spice

• 2 tsp sesame oil

• 1 tbsp rice/white wine vinegar

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• Black pepper

• Sesame seeds

• A few sprigs of coriander, chopped