Boil the sushi rice in a large pan with
plenty of water – it should take about
8-10 mins – until it is just cooked and still
has a bite to it. Drain, place back in the
pan, cover with a lid and set aside.
Mix the steak with the garlic, soy
sauce, sugar and a grind of black pepper.
You will need 2 frying pans or
1 frying pan and a wok: divide the oil
between the 2 pans and heat until just
smoking. Fry the eggs to your liking, then
set aside. In the other pan, brown the
beef for 1-2 mins, then remove
and keep warm. Tip the vegetables
into the pan, stir-fry for 1 min, then
push to one side, add the rice and
cook for 1 min more to heat through.
Divide the rice, veg and beef
between 2 bowls. Slide the eggs on
top and drizzle with the chilli sauce. Each
person can then toss everything
together, so the egg yolk mixes with
the hot rice and sauce.