Beef fried rice
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.91 out of 5 stars
(33)
Ingredients
4 servings
- 1 tbsp dark soy sauce (Note 1)
- 2 tsp light soy sauce (Note 1)
- 2 tbsp oyster sauce (Note 2)
- 1 tbsp Chinese cooking wine (Note 3)
- 1/2 tsp white sugar
- 1/8 tsp white pepper (sub black)
- 1 tsp sesame oil
- 2 eggs (, lightly whisked)
- 2 tbsp oil (peanut, veg, canola or other neutral oil)
- 1/2 onion (, finely diced)
- 2 garlic cloves (, finely minced)
- 250g / 8 oz beef mince / ground beef (I use lean, Note 4)
- 2 cups frozen diced carrots, peas, corn ( (still frozen fine!) (or fresh diced veg)
- 3 cups day-old cooked rice (1c uncooked rice = 3c cooked, Note 5)
- 1/2 cup finely sliced green onions (1-2 stems)
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Preparation
Step 1
Mix Sauce ingredients in a small bowl, then set aside.
Step 2
Scramble eggs - Heat sesame oil in a large wok or non-stick pan over medium high heat. Add egg and cook, stirring gently, so it is softly scrambled. Remove onto a plate.
Step 3
Cook beef - Heat vegetable oil in the same pan over high heat. Add onion and garlic, cook for 30 seconds. Add beef and cook, breaking it up as you go, for 2 minutes or until you no longer see raw beef. Add 2 tablespoons of sauce and cook for 1 minute.
Step 4
Veg / caramelise beef - Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelised - this is the trick to great flavour so do not shortcut this!
Step 5
Rice & sauce - Add rice and remaining sauce. Toss for 2 minutes until the sauce is well dispersed throughout the rice and the rice grains start to caramelise a bit.
Step 6
Egg & green onion - Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!
Step 7
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