Preparation Time50 minutes
Heat sesame oil in a wok, stir fry the carrots, once cooked remove and keep warm.
Repeat same process for the courgettes, bean sprouts, bamboo shoots, water chestnuts, mushrooms and norimaki keeping all veg separate.
Into the wok now put rice, soy sauce Stock base, water, spring onions and black pepper, fry for 4-5 minutes until rice is heated through. Remove and keep warm, now quickly fry the beef strips in the wok
In a separate frying pan heat the veg oil and fry the eggs keeping a runny yolk.
Place the rice into warmed dishes and arrange the cooked vegetables into little piles over the rice around the dish, top with the beef and fried egg now sprinkle with sesame seeds, serve immediately.
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