Fill the kettle and boil it. Tip the rice into a small pan. Pour in 250ml hot water from the kettle. Add a pinch of salt and one star anise. Cover. Bring to the boil. Turn the heat right down. Simmer for 6 mins. Take off the heat. Steam, lid on, for 2-4 mins.

Peel and grate the ginger and garlic. Halve the chilli. Flick out the seeds and white bits for a milder flavour. Finely slice it. Add all three ingredients to a bowl. Pour in 1 tbsp of the tamari and add the other star anise.

Add the beef to the bowl, mix and leave to marinate whilst you prepare the rest of the ingredients. Slice the spring onions into 2 cm diagonal slices.

Peel the carrots. If you have a spiraliser, use it to make noodles out of the carrots. If not use a julienne peeler or a vegetable peeler to shave thin ribbons off each. Add 1 tbsp tamari to the carrots and leave to marinate.

In a deep frying pan or wok, toast the sesame seeds for 2 mins till golden brown. Add half to the carrot salad and mix. Put the other half to one side. Break the broccoli into florets.

Heat 1 tbsp olive oil in the frying pan or wok. Add the broccoli. Stir fry for 4-5 mins till the broccoli is just cooked. Pop in a bowl. Add the marinated beef and its marinade to the pan. Add the spring onions. Stir-fry for 3-5 mins till cooked. Fish out the star anise.

Heat 1 tbsp olive oil in a small frying pan. Crack the 2 eggs in. Fry for 4 mins till the white has set.

Divide the rice between two bowls. Top with the carrots, broccoli and the beef. Pour over any juices from the pan. Finish with an egg on top of each bowl.