|Nutritional Guidelines (per serving)|
|Servings: Serve 4 people|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 161g||58%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fried rice is one of the staple foods of Chinese cuisine. You can use almost any ingredient you want in fried rice and this article is about one of literally dozens if not hundreds of fried rice recipes. You can use beef mince or julienned steak cut into thin strips. This is entirely up to you.
You must use cold or leftover rice to prepare fried rice dishes. It’s preferable to use leftover rice as explained below but if you don’t have any leftover rice in the house, cook fresh rice but make sure it cools down. What I always advise is to cook the rice, place on a tray and loosen it with a spatula. Make sure it has completely cooled down before cooking otherwise the rice will become clumpy in texture and won’t cook properly.
For the vegetables, in this recipe we will use onions, frozen peas and shredded carrots. If you don’t like this combination you can use sweetcorn, different coloured peppers, edamame beans, broad beans, diced baby corn, iceburg lettuce, bok choy or whatever else you can think of.
I would marinade the beef before cooking and stir-fry it on it’s own until it’s nearly cooked before adding it into the fried rice. For the frozen peas, I would quickly blanch then before adding into the fried rice. If you decide to dice your carrot instead of shredding it then you will also need to blanch it before adding it into the fried rice.
This beef fried rice recipe is very quick, easy and simple. It’s also full of nutrition which makes it a perfect weeknight dinner dish.
Edited by Liv Wan
- 8 ounces flank steak (cut into thin strips)
- 3 large egg
- 1/4 teaspoon salt
- 3 tablespoons peanut oil (or vegetable oil, for stir-frying)
- 1 teaspoon garlic (minced)
- 1/2 onion (chopped)
- 4 cups rice (cold or leftover cooked rice)
- 1/2 cup peas (fresh or thawed if frozen)
- 1/4 cup carrot (shredded)
- 1 1/2 to 2 green onions (scallion, spring onion; finely chopped)
- For the Marinade:
- 1 1/2 teaspoons dark soy sauce
- 1 1/2 teaspoons light soy sauce
- 1/2 teaspoon sugar (demerara or caster sugar)
- 1/4 sesame oil
- 1 pinch white pepper
- 3/4 teaspoon cornstarch
Add the marinade ingredients to the beef, stirring to combine. Let stand while preparing other ingredients (at least 15 minutes).
Mix 2 egg yolks with the rice gently.
Lightly beat the rest of the eggs with 1 teaspoon of light soy sauce.
Boil some water in a small saucepan and blanch the peas. Drain the water and leave aside.
Heat 1 tablespoon of oil in a preheated wok on high heat. When the oil is hot, add the minced garlic. Stir-fry for a few seconds until aromatic, then add the onion. Stir-fry for 1-2 minutes, until it starts to turn brown and softens. Add the beef and let it brown briefly, then stir-fry until it changes colour.
Heat 2 tablespoons oil in the wok, reduce the heat to medium. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps.
Add the peas and shredded carrot, stirring to combine.
Make a room in one corner of the wok and pour in the beaten egg. Scramble the egg and then combine with the fried rice. Stir in the chopped green onion. Do a taste test and add a bit more salt and/ or pepper if desired. Serve hot.