Trim the beef fillet, discarding any fat, then cut into thin strips and reserve. Cook the rice
in boiling salted water for 15 minutes or according to packet directions, then drain and
Heat a wok and add 3 tablespoons of oil. When hot, add 2 of the sliced onions and stir-fry for
2-3 minutes. Add the beef to the wok, together with the chillies, and stir-fry for a further 3
minutes, or until tender.
Add the rice to the wok with the soy sauce and tomato paste. Stir-fry for 1-2 minutes, or until
piping hot. Season to taste with salt and pepper and keep warm. Meanwhile, toss the remaining onion
in the milk, then the flour in batches. In a small frying pan fry the onion in the last 1
tablespoon of oil until crisp, then reserve.
Melt the butter in a small omelette pan. Beat the eggs with 2 teaspoons of water and pour into
the pan. Cook gently, stirring frequently, until the egg has set, forming an omelette, then slide
on to a clean chopping board and cut into thin strips. Add to the fried rice, sprinkle with the
crispy onion and serve immediately.