The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Five-spice Beef with Egg Fried Rice & Rainbow Veg
Hungry kids? This crowd-pleasing egg fried rice is ready in 20 minutes. British beef gets sizzled with sticky sweet honey and a hint of five-spice. Add in crunchy veg, umami-tamari, fluffy scrambled eggs and nutty brown rice - and dinner's ready!
Ready in 20
High protein
5 plants
Family-friendly
Serving size
Ingredients
- 2 egg (Eggs)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
- 2 carrot
- 2 onion
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 540
Protein: 36g
Carbs: 48g
Fat: 23g
Sticky Five-spice Beef with Egg Fried Rice & Rainbow Veg
Hungry kids? This crowd-pleasing egg fried rice is ready in 20 minutes. British beef gets sizzled with sticky sweet honey and a hint of five-spice. Add in crunchy veg, umami-tamari, fluffy scrambled eggs and nutty brown rice - and dinner's ready!
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Cooking Instructions
Before you start
- Pull out a large frying pan
Sizzle the beef
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and season with salt and pepper. Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
- Stir in the Chinese five-spice (feel free to leave out for the kids), honey and one-third of the tamari. Cook for a further 2-3 mins, until the beef is cooked through, then remove from the pan and set aside
Prep the veg & build the dish
- Meanwhile, thinly slice the onions. Halve the carrots lengthways, then slice into 1/2 cm thick half-moons (peel optional). Cut the pak choi into bite-sized pieces
- Reheat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 4-5 mins, until starting to soften. Season with salt and pepper
- Add the pak choi and ginger & garlic paste and cook for a further 2 mins
Add the rice & scramble the eggs
- Add the rice and remaining tamari to the pan, breaking it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- Push the rice to one side of the pan. Crack the eggs into the other side and break them up with a wooden spoon. Cook for 1-2 mins, until firm, then mix into the rice
Plate up
- Stir the beef into the rice and season to taste. Serve into bowls
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