Curried Beef Fried Rice

Rinse the rice until the water runs clear. Combine the rice, 100ml coconut milk and 140ml water in a small saucepan and bring to the boil. Reduce the heat to low and cook, covered, stirring halfway, for 12-14 mins until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Meanwhile, finely chop the onion. Cut the capsicum into 1cm chunks. Pick the coriander leaves and finely chop the stems.

Separate the beef stir-fry. Heat 1 tbs vegetable oil in a medium deep frypan over high heat until very hot (see Cooking tip). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.

Add the onion, capsicum and coriander stems to the same pan and cook, stirring, for 4 mins until softened. Add the coconut rice, masala seasoning and 2 tsp soy sauce and stir-fry for 2-3 mins until the rice is well coated and warmed through. Stir through the beef for 30 secs until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.

Combine the remaining coconut milk and 1 tsp honey in a bowl. Season with salt and pepper. Divide the fried rice among bowls. Scatter over the coriander leaves, drizzle with the honeyed coconut milk and enjoy!

This fried rice goes perfectly with a touch of lime. If you have some on hand, serve with lime wedges to squeeze over.