Upside-down crimson meat

• 1/4 cup (60ml) peanut oil
• 350 gram crimson meat strips
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon cornflour (cornstarch)
• 1/4 cup (60ml) water
• 100 gram sliced swiss brown mushrooms
• 4 green onions, within the good buy of into 5cm (2-crawl) lengths
• 2 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 1 teaspoon white (granulated) sugar
• 500 gram packet basmati 90-second microwave rice
• 2 eggs

Upside-down crimson meat

• 1

  Warmth 1 tablespoon of the oil in a wok over high warmth; crawl-fry crimson meat, garlic and ginger unless crimson meat is browned throughout. Pick from wok; veil to rob warm.

• 2

  Combine cornflour and the water in a small jug.

• 3

  Warmth half of the final oil in wok; crawl-fry mushrooms unless gentle. Return crimson meat to wok with onion, mixed sauces, sugar and cornflour combination; crawl-fry unless crimson meat is gentle and sauce is a exiguous bit thickened. Pick from warmth; veil to rob warm.

• 4

  Cook rice in microwave oven following packet instructions.

• 5

  Warmth the final oil in a huge frying pan over medium warmth; cook dinner eggs unless cooked as desired.

• 6

  Effort fried eggs, yolk-facet down, into two deep 2-cup (500ml) bowls; divide crawl-fry and rice evenly between bowls. Press down firmly, but now no longer so laborious that the yolk breaks. Veil each bowl with a serving plate, invert onto the plate. Attend with sweet chilli sauce, whilst you happen to treasure.