Craving Takeout? This 15-Minute Fried Rice Is Faster and WAY Better 🔥

By Aaron and Claire · 15 min

Ingredients

Instructions

1. Cook the rice a day ahead if possible: wash 2 cups (400g) of rice two or three times, drain, add about the same amount of water, and cook in a rice cooker. Spread it on a tray and cool completely.
2. Slice the beef against the grain into small bite-sized pieces. Mix with the soy sauce, dark soy sauce, Shaoxing wine, cornstarch, baking soda, white pepper and oil, and massage well.
3. Finely dice the onion, thinly slice the green onions with the whites and greens separated, and finely chop the garlic.
4. Blanch the frozen peas and carrots in boiling water for 2 minutes, then drain well.
5. Beat the eggs with a pinch of salt.
6. Mix all the sauce ingredients in a small container.
7. Heat 2 tablespoons of oil in a large wok over high heat. Pour in the eggs and cook about 30 seconds, until 70 percent set. Remove and set aside.
8. Heat 2 more tablespoons of oil over high heat, add the beef in a single layer and sear for 2 minutes. Remove and set aside.
9. In the remaining oil, fry the onion, white green onion parts and garlic for 2 to 3 minutes. Add the rice and stir for 2 minutes, breaking it up so every grain is coated.
10. Add the peas and carrots, then pour the sauce around the edges and let it caramelize for 20 to 30 seconds, then mix well.
11. Return the eggs and beef to the wok, breaking the eggs into small pieces, and toss for 1 to 2 minutes. Season with salt to taste, then turn off the heat.
12. Stir in the green onion greens, toasted sesame seeds and sesame oil.

Summarized from Aaron and Claire's video. Watch it for the details.

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