Step 1

Heat a wok over a high heat. When hot, add the minced beef and cook for 5 minutes, breaking up the mince with a spatula, until the beef is browned.

Step 2

Add the sesame oil and brown sugar and fry for a further 5 minutes, moving the mince around the wok with the spatula. It should go a little bit darker.

Step 3

Add in the hoisin sauce, soy sauce, garlic, lemongrass paste, white pepper and chilli flakes and stir fry for a further 5 minutes. Keep moving the mince around the pan regularly.

Step 4

Spoon the minced beef out of the pan and place in a bowl.

Step 5

Add the oil to the wok and heat through.

Step 6

Add the rice and peas to the wok and fry for 3-4 minutes, constantly moving the rice around the wok with your spatula, until the rice and peas are hot.

Step 7

Move the rice to one side of the wok and crack the two eggs in the space. Ensure the part of the wok with the eggs in is over the heat and fry the eggs, scrambling them with the spatula. This should take about a minute.

Step 8

Stir the eggs into the rice.

Step 9

Add in the soy sauce, salt and lemon juice and toss together.

Step 10

Add the minced beef back to the wok and fry, keeping everything moving with your spatula, for a further 2-3 minutes to heat the mince back through.

Step 11

Serve topped with sriracha and spring onions.