Beef Fried Rice

Name: Beef Fried Rice
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Cuisine: Dinner
Ingredients: 250 g Beef Topside; 150 g Long Grain Rice; 6 Spring Onions; 2 Eggs; 2 Red Chillies; 1 Enoki Mushrooms; 1 piece Ginger; 1 clove Garlic; 1 Lime; 3 sprigs Coriander; Fish Sauce; Light Soy Sauce; Sesame Oil; Groundnut Oil

Gathering more reviews

Rate this recipe

Level

moderate

Cooking

5 min

Preparation

25 min

Ingredients

Servings

Beef Topside or steak, sliced thinly into bite-sized pieces	250 g
Long Grain Rice	150 g
Spring Onions	6
Eggs large sized	2
Red Chillies sliced	2
Enoki Mushrooms or shiitake	1
Ginger about 2.5cm, peeled	1 piece
Garlic peeled	1 clove
Lime optional	1
Coriander a few sprigs	3 sprigs
Fish Sauce to taste
Light Soy Sauce to taste
Sesame Oil to taste
Groundnut Oil

How to cook

Prepare the rice

Cook the rice according to the packet instructions.
Spread the cooked rice out on a tray and leave to cool completely.

Prepare the paste

Trim and quarter 4 spring onions, then place in the mini chopper.
Pick most of the coriander leaves, add 1½ chillies (deseed if you like), then pulse to a paste.

Start cooking

Heat 1 tablespoon of groundnut oil in a wok or large frying pan over a high heat.
Add in the beef and stir-fry for 1 minute or until it starts to brown.
Add the paste, tear in the mushrooms, and fry for 2 minutes.
Add the cooled rice and stir-fry for 2 more minutes, or until the rice is piping hot.
Push the contents of the pan to one side and crack the eggs into the empty space, stirring to break them up.
When the eggs are just cooked but still soft, toss through the rice and remove from the heat.
Season the fried rice to taste with fish and soy sauces.
Trim and finely slice the remaining spring onions and chilli.
Add the sesame oil, then scatter over the remaining coriander, spring onions and chilli.
Serve with lime wedges (optional) on the side for squeezing over.

Tried this recipe? Rate it!

Shop ingredients