This can be a GREAT beef mince recipe. Fried rice made with floor beef tossed in an intense savoury sauce, it’s bought further protein from egg and good quantity of veg so it’s an entire dinner you may get on the desk rapidly. And significantly scrumptious (you’ll see me scoff it!).
Beef fried rice
Have you ever ever thought to make fried rice with beef mince? It really works fantastically! Fry up floor beef in an intense savoury sauce till it’s fantastically caramelised, then toss it by rice with fluffy bits of scrambled egg and greens of alternative.
So fast to make – no chopping uncooked meat! And in my model, I’ve opted for much more comfort by making this with frozen diced veg. As a result of I completely purchase into the entire snap-frozen factor.
However in case you’re a greater individual than me, please don’t let me cease you from chopping up recent greens. Additionally, glorious fridge clean-out alternative!
In case you doubt me – right here’s proof of deliciousness, and how briskly that is to cook dinner! (Errr, sure, and fashionable second dropping rice down my high 😂).
What you want
I like to make use of fairly an intense flavoured savoury sauce to fry up the meat so the rice doesn’t style too “beefy”. Which could sound contradictory, however is what I need with fried rice – a pleasant stability of all of the flavours jumbled in fairly than the meat flavour dominating.
Beef fried rice sauce
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Soy sauces – We’re utilizing each gentle and darkish soy sauce on this recipe. What’s the distinction? Darkish soy stains the rice that deep mahogany color in addition to including fairly intense soy flavour. Mild soy sauce supplies the salt with out overwhelming with soy flavour, and doesn’t stain the rice.
Substitutions -You need to use solely gentle soy sauce or simply an all-purpose soy sauce (ie bottle simply labelled “soy sauce” with out “gentle” or “darkish” in entrance of it) however the rice color gained’t be as darkish. However you can’t use solely darkish soy sauce as it can make the rice black and the soy flavour will probably be means an excessive amount of! Extra on various kinds of soy sauces right here.
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Oyster sauce – A load of flavour, multi function sauce! It’s candy and savoury and add is a neat flavour shortcut in dishes. Makes an everyday look in Asian dishes, from Pad See Ew to Asian Glazed Salmon to Honey Pepper Beef to Supreme Soy Noodles. And Steamed Asian Greens with Oyster Sauce!
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Chinese language cooking wine (Shaoxing wine) is a necessary ingredient for making really “restaurant tasting” fried rice (and noodles and stir fries!). With out it, the dish will probably be missing one thing.
Substitute with Mirin, cooking sake or dry sherry.
Non alcoholic sub – sub cooking wine with 1/4 cup low sodium rooster broth/inventory, count on to stir fry an additional minute to permit for evaporation. And (huge tip) add a knob of butter on the finish and toss by till melted.
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White pepper and sugar – For seasoning. White pepper is usually utilized in Asian dishes as a result of you’ll be able to’t see it in clear shiny sauces in stir fries, like cashew rooster, chop suey (rooster stir fry). Whereas in case you use black pepper, you find yourself with little specks within the sauce.
Stuff within the fried rice
Don’t have day-old-cooked rice? Don’t do that recipe – you’ll be upset with gluey fried rice! Make Baked Fried Rice as a substitute (begins with raw rice, and it’s superior!). Use the meat to make Asian Beef and serve collectively.
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Cooked rice – Any sort of rice can be utilized but it surely must be day previous so it’s dried out. So then when it’s fried up with sauce, the rice will get properly moistened however continues to be fluffy and crumbly, fairly than gluey and sticky.
TIP – Preserve baggage of cooked rice in your freezer. Tremendous useful standby for stir fries, and fried rice on demand!
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Beef mince – That’s floor beef, to People. I take advantage of lean in fried rice. Pork, rooster and turkey additionally work nice on this recipe!
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Frozen veg – I take advantage of frozen for comfort, within the spirit of this fast ‘n simple recipe. However please be happy to be a greater individual than me and chop up no matter greens you need!
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Onion and garlic – Important flavour base. We sauté it up first to flavour the oil.
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Eggs – We scramble these in sesame oil for beautiful flavour. I really like fluffy egg bits in my fried rice, plus it’s further protein!
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Inexperienced onion – For freshness and color. Although you gained’t destroy this dish in case you don’t have it.
Methods to make beef fried rice
Utilizing beef mince is so useful for fast meals – no slicing or prep required!
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Combine the sauce in a small bowl.
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Scramble the eggs in somewhat sesame oil (love the flavour it provides!) then take away onto a plate. (BTW, this fried rice will be cooked in a big wok or a big non-stick pan).
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Prepare dinner beef with sauce – Begin by cooking the onion and garlic to get the oil properly flavoured. Then cook dinner the meat, breaking it up as you go, till you now not see uncooked meat. Then add 2 tablespoons of the sauce and cook dinner for two minutes.
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Caramelise beef – Add the frozen greens (nonetheless frozen is okay) then cook dinner for an extra 2 minutes to thaw and cook dinner the greens, plus get the meat properly caramelised. Caramelisation is vital for good flavour right here! It makes such a distinction getting a pleasant “sear” on mince (working example: Vietnamese Caramelised Pork Bowls, Asian Beef Bowls, Spicy Firecracker Beef – and so forth…).
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Rice – Add rice and sauce, toss for a few minutes till the rice begins to caramelise too.
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Toss by egg – Then lastly, toss by inexperienced onion and scrambled egg then serve!
And there you might have it! It truly is a fast recipe. 12 minutes to cook dinner up and minimal prep. It’s child pleasant however if you wish to give it a fiery increase, a drizzle of sriracha or dollop of your favorite chilli paste actually wouldn’t go astray.
Like to know in case you give it a go! – Nagi x
Watch find out how to make it
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Beef fried rice
Prep: 10 minutes
Prepare dinner: 10 minutes
Mains
Asian
Servings4
Faucet or hover to scale
Directions
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Combine Sauce elements in a small bowl, then put aside.
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Scramble eggs – Warmth sesame oil in a big wok or non-stick pan over medium excessive warmth. Add egg and cook dinner, stirring gently, so it’s softly scrambled. Take away onto a plate.
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Prepare dinner beef – Warmth vegetable oil in the identical pan over excessive warmth. Add onion and garlic, cook dinner for 30 seconds. Add beef and cook dinner, breaking it up as you go, for two minutes or till you now not see uncooked beef. Add 2 tablespoons of sauce and cook dinner for 1 minute.
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Veg / caramelise beef – Add frozen greens and cook dinner for two minutes or till the meat will get properly caramelised – that is the trick to nice flavour so don’t shortcut this!
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Rice & sauce – Add rice and remaining sauce. Toss for two minutes till the sauce is effectively dispersed all through the rice and the rice grains begin to caramelise a bit.
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Egg & inexperienced onion – Then add scrambled eggs and inexperienced onion, give it a fast toss to disperse then divide between bowls. EAT!
Recipe Notes:
* Darkish soy sauce is labelled as such, supplies color and offers extra flavour to the sauce than different soy sauces. Offered at Aussie grocery shops these days. Fallback: sub with extra atypical or gentle soy (under)
* Soy Sauce – atypical all function soy sauce, they simply say “soy sauce” on the label (eg. Kikkoman). Also can use Mild soy sauce – bottle is labelled as such.
2. Oyster sauce – will be substituted with a vegan/vegetarian oyster sauce. OR use hoisin as a substitute – related thickness and provides related quantity of flavour however has 5 spice flavour added. Totally different however related ranges of tastiness (if that is smart!)
3. Chinese language cooking wine (“Shaoxing wine”) is a necessary ingredient for making really “restaurant normal” fired rice. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub cooking wine with 1/4 cup low sodium rooster broth/inventory, count on to stir fry an additional minute to permit for evaporation. And (huge tip) add a knob of butter on the finish and toss by till melted.
4. Meat – can sub pork, rooster, turkey mince
5. Rice – Must be day previous rice so the rice is dry and the fried rice is crumbly. If it’s freshly cooked, the fried rice finally ends up sticky and gluey. Not good, my buddies!
TIP: Preserve baggage of cooked rice in your freezer. That is what I do. Helpful to only reheat for stir fries (sprinkle of water makes all of it steamy!) and it’s crumbly sufficient for fried rice. Win win!
6. Leftovers will maintain for two days. Will be frozen – reheat in microwave with a sprinkle of rice to moisten it up.
Diet per serving assuming 4 servings.
Diet Info:
Energy: 471cal (24%)Carbohydrates: 50g (17%)Protein: 22g (44%)Fats: 20g (31%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 3gMonounsaturated Fats: 10gTrans Fats: 1gLdl cholesterol: 124mg (41%)Sodium: 782mg (34%)Potassium: 499mg (14%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 4740IU (95%)Vitamin C: 11mg (13%)Calcium: 67mg (7%)Iron: 3mg (17%)
But to fulfill a fried rice I don’t love!
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