Mince and pea fried rice

Ingredients

• 4 tbsp vegetable oil, plus extra if needed
• 250 g pork mince, or beef mince
• 1 brown onion, finely chopped
• ¼ cup (60 ml) soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp caster sugar
• 6 - 8 cups cooked koshihikari or jasmine rice, refrigerated
• salt, to season
• 2 eggs
• 2 cups defrosted peas
• 1 tsp toasted sesame seeds

Instructions

1. Heat a large frying pan over medium heat and add the oil. Add the mince and fry for about 3 minutes, or until lightly browned. Add the onion and cook for a further 3 minutes, or until softened. Add the soy sauce, sake, mirin and sugar and fry for a further 2 minutes, or until the liquids reduce and coat the mince. Add the rice, season well with salt and cook, tossing for 1-2 minutes.

2. Move the contents of the pan to one side, then crack the eggs into the open side of the pan (add an extra drizzle of oil if needed!). Mix the eggs to scramble, then toss through the rice with the peas. Cook, tossing, for 1-2 minutes, or until the peas are warmed through, then remove from the heat. Sprinkle the mince and pea fried rice with the sesame seeds and serve.

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand

• Get the show recipes, articles and more here