Cover the lean rump steak with cling film and tenderize it with a rolling pin.

Slice the lean rump steak into thin strips and place it in a mixing bowl.

Mix the lean rump steak with 2 teaspoons soy sauce and Chinese five spice.

Whisk 1 egg in a mixing bowl and dip the marinated lean rump steak into it.

Coat the egg-dipped lean rump steak with cornflour and arrange it on a lined baking tray.

Bake the coated lean rump steak at 200°C fan for 15 to 20 minutes until crispy.

Combine hoisin sauce, 1 teaspoon soy sauce, white rice vinegar, honey, garlic, and water in a mixing bowl.

Heat the sauce in a frying pan over high heat until it bubbles.

Add the crispy lean rump steak to the sauce and toss until evenly coated.

Heat sesame oil in a frying pan and fry the white onion for 2 to 3 minutes until softened.

Add the frozen peas and cook them with the white onion for 2 minutes.

Add the remaining egg to the frying pan and scramble it with the vegetables.

Add the cold cooked basmati rice and stir-fry until heated through.

Pour dark soy sauce over the rice and stir until evenly coloured.

Divide the egg fried rice and hoisin beef between 2 plates.

Top with spring onions and serve prawn crackers alongside if desired.