Beef fried rice recipe

Stir fried rice with beef, eggs and peas

Posted 2021-01-09

Time

Prep: 30 minutes
Cook: 10 minutes

Ingredients

For the beef

• 10 oz (285g) flank steak, cut into bite-sized pieces/strips
• 1/4 tsp salt
• 1 tbsp water
• 1/8 tsp baking soda (optional, but good for tougher cuts of meat)
• 1 tsp dark soy sauce (preferably mushroom flavoured)
• 1 tsp cornstarch
• 1 tsp oil (canola)

For the rest of the dish

• 1 tbsp hot water
• 1/4 tsp sugar
• 1/2 tsp sesame oil
• 1.5 tbsp light soy sauce (Chinese)
• 2 tsp dark soy sauce (Chinese)
• 1/2 tsp MSG (optional)
• Fresh ground white pepper
• 5 cups cooked rice
• 3 tbsp canola oil (divided)
• 2 eggs, beaten
• 1 medium onion
• 3/4 cup peas
• 1 scallion/spring onion, chopped
• 1 tbsp Shaoxing wine (amber rice wine)

Method

1. Combine the beef, salt, water, baking soda, dark soy sauce, cornstarch and oil in a bowl and stir until well incorporated. Set aside.
2. Combine the hot water, sugar, sesame oil, soy sauces, MSG and white pepper in a small bowl. This is the sauce you’ll be adding to the rice, and it’s much easier to have it combined and ready to go.
3. Take your cooked rice and fluff it with a fork or your hands (wet with cold water to reduce sticking). If you are using cold leftover rice, try to break up the clumps as much as possible.
4. Heat your work over medium-high heat, add 1 tbsp of oil and the eggs, and scramble them until just cooked.
5. When the eggs look almost done, transfer them back to the same bowl, where they will finish cooking with the remaining heat.
6. Heat the wok until just about smoking and spread 1 tbsp oil around it.
7. Add the marinated beef in one layer and let it sear for 20 seconds.
8. Stir fry the beef until about 70% done.
9. Transfer the beef back to the marinade bowl and set aside.
10. With the wok over medium-high heat add the last tablespoon of oil.
11. Sauté the onions until translucent, about 2 minutes.
12. Add the rice, using a spatula to flatten it out and break up any large clumps. Sprinkling a little water on clumps can help break them up.
13. If the rice is cold from the fridge, continue stir-frying until it has warmed up, about 5 minutes.
14. Once the rice is ready, add the sauce mixture.
15. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now.
16. Add the beef and any juices from the bowl, and stir fry for another minute.
17. Add the eggs, breaking up any large clumps, the peas and the scallions.
18. Continue stir frying for another 30 seconds.
19. Push the rice into the middle of the wok to let the perimeter of the wok heat up.
20. After about 20 seconds, pour 1 tbsp of Shaoxing wine around the perimeter of the wok.
21. Stir fry for another 20 seconds.
22. At this point, taste the rice to see if it needs a little more salt, soy sauce or white pepper and season accordingly.
23. Serve immediately! Chilli oil should go well with it.

Source

• The Woks of Life - Beef Fried Rice

Verdict

• Really tasty! The meat was nicely done but we had to add quite a lot of soy sauce because the flavour was quite weak. I’d probably double all of the flavouring ingredients. Adding MSG would probably help enhance it, too.
• 2nd time: mushroom dark soy sauce + MSG makes it extra nice! It works with quorn + extra veg too. This time we doubled the flavour ingredients