Beef Fried Rice
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Beef Fried Rice

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Level

moderate

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Cooking

5 min

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Preparation

25 min

Ingredients

Servings

2
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.
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