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 lightly whisked eggs and stir gently until softly scrambled. Remove to a plate.
- Heat the 2 tbsp oil in the same pan over high heat. Add the onion and garlic and cook for 30 seconds. Add the beef mince and break it up as it cooks for 2 minutes, until no raw beef remains. Add 2 tbsp of the sauce and cook for 1 minute.
- Add the frozen diced carrots, peas and corn and cook for 2 minutes, until the beef is nicely caramelised. Do not skip this step.
- Add the cold day-old 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 sliced green onions, toss briefly to combine, then divide between bowls and serve.
Summarized from RecipeTin Eats's video. Watch it for the details.
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