Description
A flavorful and hearty minced beef fried rice recipe that combines tender minced beef with aromatic spices, sauces, and perfectly cooked rice. This quick and easy dish is perfect for a satisfying weeknight meal, featuring a blend of savory, sweet, and spicy notes enhanced with fresh spring onions and a splash of sriracha chili sauce.
Ingredients
Beef Mixture
- 500 g (1.1 lbs) minced beef (10-12% fat)
- 1 tbsp sesame oil
- 1 tbsp light brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp dark soy sauce
- 2 minced cloves garlic
- 1 tsp lemongrass paste
- ¼ tsp white pepper
- ½ tsp chilli flakes
Rice and Egg
- 1.5 tbsp neutral oil (e.g. rapeseed, sunflower or avocado oil)
- 800 g (4 cups) boiled and cooled long grain rice
- 115 g (⅔ cup) frozen peas
- 2 eggs
- 1 tbsp dark soy sauce
- ¼ tsp salt
- 1 tbsp lemon juice (juice of approx. ½ lemon)
To Serve
- Sriracha chili sauce, to taste
- 3 spring onions (scallions), finely sliced
Instructions
- Cook the Minced Beef: Heat a wok over high heat. When hot, add the minced beef and cook for 5 minutes, breaking it up with a spatula until browned.
- Add Sesame Oil and Brown Sugar: Stir in the sesame oil and brown sugar, then fry for another 5 minutes, stirring frequently until the mixture darkens slightly.
- Incorporate Sauces and Spices: Add hoisin sauce, dark soy sauce, garlic, lemongrass paste, white pepper, and chilli flakes. Stir fry for 5 more minutes, moving the mince regularly.
- Set Beef Aside: Spoon the cooked minced beef out of the wok into a bowl and set aside.
- Heat Oil for Rice: Add the neutral oil to the wok and heat through.
- Cook Rice and Peas: Add the boiled and cooled rice along with the frozen peas to the wok and stir fry for 3-4 minutes, ensuring everything is heated evenly.
- Cook and Scramble Eggs: Push the rice mixture to one side of the wok, crack in the eggs on the empty side, and scramble them while frying for about one minute until cooked.
- Combine Eggs with Rice: Stir the scrambled eggs into the rice evenly.
- Season the Rice: Add dark soy sauce, salt, and lemon juice; toss everything together well.
- Reintegrate Beef: Return the minced beef to the wok and fry for another 2-3 minutes, mixing to heat through completely.
- Serve: Plate the fried rice and top with sliced spring onions and sriracha chili sauce to taste.
Notes
- Use long grain rice that has been boiled and cooled to prevent clumping and achieve ideal fried rice texture.
- You can adjust the chili flakes and sriracha to your preferred spice level.
- For a leaner option, use 5% fat minced beef, but note it may be less juicy.
- Lemongrass paste adds a lovely citrus aroma, but you can omit if unavailable.
- Ensure wok is very hot for best stir-fry results.
- Scrambling eggs separately in a section of the wok helps them cook evenly and mix uniformly into the rice.
