Savory Beef and Vegetable Fried Rice

1Prepare all ingredients before starting: dice beef and potato (1 medium), shred carrot (1 medium), mince garlic (2 cloves), slice spring onions (3), and beat eggs (2 large).

2Heat 1 tablespoon vegetable oil (2 tablespoons) in a large wok or nonstick skillet over medium-high heat. Add diced potatoes and stir-fry for 4-5 minutes until golden and tender. Remove potatoes from the pan and set aside.

3Add remaining 1 tablespoon oil to the pan. Increase heat to high, then add beef cubes. Stir-fry for 2-3 minutes until browned but still slightly pink inside. Add garlic (2 cloves) and cook for 30 seconds until fragrant.

4Push beef and garlic (2 cloves) to the side of the pan. Pour beaten eggs (2 large) into the empty space and scramble until just set, then mix with beef.

5Add shredded carrot (1 medium), cooked potatoes, and (if using) peas. Stir-fry for 1-2 minutes until carrots are just tender.

6Add cooked rice, breaking up any clumps. Stir well to combine all ingredients and heat rice through, about 2 minutes.

7Drizzle soy sauce (3 tablespoons), oyster sauce (1 tablespoon), and sesame oil over the mixture. Season with salt and black pepper. Toss everything together, ensuring the rice is evenly coated and slightly caramelized, about 2 more minutes.

8Add most of the spring onions (3) (reserve some for garnish) and toss to combine. Taste and adjust seasoning if needed.

9Transfer fried rice to serving plates. Garnish with reserved spring onions (3) and a sprinkle of sesame seeds if desired. Serve hot.