Beef fried rice
User Reviews
4.9
102 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
471 kcal
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Course
Main Course
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Cuisine
Asian
Beef fried rice
Report
Recipe video above. GREAT quick dinner to make with beef mince, complete with veg, protein and starch! The trick is using a strong savoury sauce and caramelise the beef well for extra delicious flavour.Frozen cooked rice is a staple in my house. Don't have day-old-cooked rice? Don't try this recipe - you'll be disappointed with gummy rice! Make Baked Fried Rice instead (starts with uncooked rice, and it's awesome!). Use the beef to make Asian Beef and serve together.
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Ingredients
Sauce:
- 1 tbsp dark soy sauce (Note 1)
- 2 tsp light soy sauce (Note 1)
- 2 tbsp oyster sauce (Note 2)
- 1 tbsp Chinese cooking wine (Note 3)
- 1/2 tsp white sugar
- 1/8 tsp white pepper (sub black)
Scrambled eggs:
- 1 tsp sesame oil
- 2 eggs , lightly whisked
Fried rice:
- 2 tbsp oil (peanut, veg, canola or other neutral oil)
- 1/2 onion , finely diced
- 2 garlic cloves , finely minced
- 250g / 8 oz beef mince / ground beef (I use lean, Note 4)
- 2 cups frozen diced carrots, peas, corn (still frozen fine!) (or fresh diced veg)
- 3 cups day-old cooked rice (1c uncooked rice = 3c cooked, Note 5)
- 1/2 cup Finely sliced green onions (1-2 stems)
Instructions
- Mix Sauce ingredients in a small bowl, then set aside.
- Scramble eggs - Heat sesame oil in a large wok or non-stick pan over medium high heat. Add egg and cook, stirring gently, so it is softly scrambled. Remove onto a plate.
- Cook beef - Heat vegetable oil in the same pan over high heat. Add onion and garlic, cook for 30 seconds. Add beef and cook, breaking it up as you go, for 2 minutes or until you no longer see raw beef. Add 2 tablespoons of sauce and cook for 1 minute.
- Veg / caramelise beef - Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelised - this is the trick to great flavour so do not shortcut this!
- Rice & sauce - Add rice and remaining sauce. Toss for 2 minutes until the sauce is well dispersed throughout the rice and the rice grains start to caramelise a bit.
- Egg & green onion - Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!
Notes
- Soy Sauces:* Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)* Soy Sauce - ordinary all purpose soy sauce, they just say "soy sauce" on the label (eg. Kikkoman). Can also use Light soy sauce - bottle is labelled as such.
- Oyster sauce - can be substituted with a vegan/vegetarian oyster sauce (see here for Ayam at Woolies, Australia). OR use hoisin instead - similar thickness and adds similar amount of flavour but has five spice flavour added. Different but similar levels of tastiness (if that makes sense!)
- Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" fried rice. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub - sub cooking wine with 1/4 cup low sodium chicken broth/stock, expect to stir fry an extra minute to allow for evaporation. And (big tip) add a knob of butter at the end and toss through until melted.
- Meat - can sub pork, chicken, turkey mince
- Rice - Needs to be day old rice so the rice is dry and the fried rice is crumbly. If it's freshly cooked, the fried rice ends up sticky and gluey. Not good, my friends!
- TIP: Keep bags of cooked rice in your freezer. This is what I do. Handy to just reheat for stir fries (sprinkle of water makes it all steamy!) and it's crumbly enough for fried rice. Win win!
- Leftovers will keep for 2 days. Can be frozen - reheat in microwave with a sprinkle of water to moisten it up.
- Nutrition per serving assuming 4 servings.
Nutrition Information
Show Details
Calories
471cal
(24%)
Carbohydrates
50g
(17%)
Protein
22g
(44%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
782mg
(33%)
Potassium
499mg
(14%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
4740IU
(95%)
Vitamin C
11mg
(12%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471cal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 782mg | 33% |
| Potassium | 499mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 4740IU | 95% |
| Vitamin C | 11mg | 12% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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