Empty My Fridge
Beef Fried Rice
Ingredients
- Dark soy sauce1 tbsp
- Soy sauce2 tsp
- Oyster sauce2 tbsp
- Shaoxing wine1 tbsp
- Sugar½ tsp
- White pepper0.13 tsp
- Sesame oil1 tsp
- Egg2
- Oil2 tbsp
- Onion½
- Garlic2
- Ground beef250 g
- Carrot · frozen diced2 cups
- Rice · cooked3 cups
- Scallion · finely sliced½ cups
Instructions
- Mix the sauce ingredients in a small bowl and set aside.
- Heat the sesame oil in a large wok or non-stick pan over medium-high heat. Add the eggs and cook, stirring gently, until softly scrambled. Transfer to a plate.
- Heat the vegetable oil in the same pan over high heat. Add the onion and garlic and cook for 30 seconds. Add the beef and cook for 2 minutes, breaking it up, until no raw beef remains. Add 2 tablespoons of the sauce and cook for 1 minute.
- Add the frozen vegetables and cook for 2 minutes, until the beef is nicely caramelised.
- Add the rice and the remaining sauce. Toss for 2 minutes until the sauce is spread through the rice and the grains begin to caramelise slightly.
- Add the scrambled eggs and green onion, toss briefly to distribute, then divide between bowls.
Summarized from RecipeTin Eats's video. Watch it for the details.
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GarlicOnionEggScallionRiceCarrotGround beef
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