a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) While the rice cooks, trim and thinly slice the radishes.

b) In a medium bowl, combine the sliced radish, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to pickle.

a) Trim the green beans, then cut into thirds.

b) Peel and grate the garlic (or use a garlic press).

c) Trim and halve the carrot lengthways (no need to peel). Slice widthways into 1/2 cm thick half moons.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the beef mince, carrot and green beans. Fry until browned and tender, 5-6 mins. 

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

d) Once browned, add the garlic to the pan and cook for 1 min more.

a) Add the cooked rice to the beef mixture, then stir in the hoisin sauce, teriyaki sauce, sambal (add less if you'd prefer things milder) and water for the sauce (see pantry for amount). Mix together until piping hot, 1-2 mins.

b) Taste and season with salt and pepper if needed.

a) Share the hoisin beef fried rice between your plates. 

b) Top with your pickled radish.

c) Enjoy!