Description
A delicious and flavorful recipe for Beef Fried Rice that is quick and easy to make. This Asian-inspired dish features tender beef mince, mixed with scrambled eggs, vegetables, and day-old rice, all tossed in a savory sauce for a satisfying meal.
Ingredients
Units
Scale
Sauce:
- 1 tbsp dark soy sauce
- 2 tsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1/2 tsp white sugar
- 1/8 tsp white pepper
Scrambled eggs:
- 1 tsp sesame oil
- 2 eggs, lightly whisked
Fried rice:
- 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
- 2 cups frozen diced carrots, peas, corn
- 3 cups day-old cooked rice
- 1/2 cup finely sliced green onions
Instructions
- Mix Sauce ingredients in a small bowl, then set aside.
- 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.
- Veg / caramelise beef – Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelized.
- 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 caramelize a bit.
- Egg & green onion – Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!
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.
Notes
- Soy Sauces: Dark soy sauce provides color and flavor. Sub with ordinary or light soy. Ordinary all-purpose soy sauce can be used.
- Oyster sauce can be substituted with a vegan/vegetarian alternative or hoisin sauce.
- Chinese cooking wine can be substituted with Mirin, cooking sake, or dry sherry.
- Meat: Can sub with pork, chicken, or turkey mince.
- Rice: Use day-old rice for the best texture.
- Leftovers will keep for 2 days and can be frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg
