A classic Chinese rice dish that's easy to put together for a midweek dinner - especially as the meat is already cooked and simply needs slicing. This recipe is a time-saving leftovers idea from our marinated barbecue beef dish. If you'd like to make it from scratch you'll need 200g (7oz) of beef fillet. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once. Place the rice in a small pan with 300ml (10fl oz) water and the salt. Bring up to the boil and cook for 10-15 minutes until all the water has been absorbed. Remove from the heat, cover and let sit until needed. Heat the oil in a wok or large non-stick frying pan over a medium to high heat. Add the pepper and mangetout and stir fry for 2 minutes. Add the ginger and beef and cook for 1 minute. Then add the pak choi and soy sauce and cook for a further minute until the pak choi has wilted. Stir in the rice and flatten the surface. Pour the beaten eggs over the rice and leave for 1 minute. Add the spring onions, mint and lime juice to the pan and stir to combine. Serve immediately with the lime wedges.