CLASSIC BEEF FRIED RICE
Beef fried rice is definitely one of our favorite items on your average Chinese takeout menu. Find out how to make an easy & better beef fried rice at home!
Provided by Bill
Categories Beef
Time 35m
Number Of Ingredients 21
Steps:
- First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef...but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
- Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
- Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
- With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.
- Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
- Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei! At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
- Serve immediately, and, if you're like us, don't forget some homemade chili oil!
Nutrition Facts : Calories 360 kcal, Carbohydrate 43 g, Protein 18 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 588 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEEF FRIED RICE
Steps:
- In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside.
- Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions.
- Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
- Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
- Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
- In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.
BEEF & BROCCOLI FRIED RICE RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, sesame oil, minced garlic, brown sugar, water, cornstarch, oil, onion, broccoli floret, eggs, cooked white rice, pepper, sliced scallions
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
- In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
- In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
- Serve garnished with scallions.
- Enjoy!
Nutrition Facts : Calories 557 calories, Carbohydrate 41 grams, Fat 23 grams, Fiber 2 grams, Protein 43 grams, Sugar 4 grams
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
CHINESE FRIED BEEF AND RICE
Leftover roast beef? Use it here! This recipe's been approved by the Iowa Beef Industry Council. I'm not sure how much they know about Chinese cuisine, but they do know their beef! NOTE: Rice must be cold or it will stick to the pan. Rice that is 24 hours old is suggested. Do NOT use Minute Rice.
Provided by DuChick
Categories Rice
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Scramble eggs. Set aside.
- In large frying pan, heat 2 tablespoons oil on medium high heat.
- Add garlic to heated oil and stir.
- Add vegetables, onion and beef.
- Mix until blended and cook, stirring constantly, 2-3 minutes.
- Add rice and cook, stirring constantly until rice is hot.
- Stir in soy sauce and eggs.
BEEF FRIED RICE
Fresh vegetables and classic Asian flavors go together fast in this flavorful beef and rice entree.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook rice in water as directed on package.
- Meanwhile, spray 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add beaten egg to skillet; cook 1 minute or until firm but still moist. Remove from skillet; cut into thin strips. Cover to keep warm.
- In same skillet, cook ground beef, mushrooms and celery over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
- In small bowl, mix soy sauce, sesame oil and hot pepper sauce; stir into beef mixture. Add pea pods, onions, cooked egg and cooked rice; cook 2 to 3 minutes longer or until thoroughly heated, stirring constantly.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 2 g, TransFat 1/2 g
BEEF FRIED RICE
I came up with recipe by experimenting-and it's become a family favorite. I often add whatever vegetables and seasonings I have on hand.-Cathy Wadden, Hamilton Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 450mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
GROUND BEEF FRIED RICE
This fried rice with ground beef is great with red wine, candlelight, and jazz music. Ok, this is the recipe my father's second wife said "captured my father" ... who knows? But it is very delicious! You can vary this additional veggies, mushrooms, etc., but start here first.
Provided by SouthernBellcook
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine ground beef, soy sauce, garlic, black pepper, and salt in a large skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef to a plate. Drain and discard grease from the skillet.
- Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add cooked rice and beef to the skillet, toss to combine, and heat until warmed through.
- Meanwhile, melt butter in a small nonstick skillet over medium heat. Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Place egg on top of beef fried rice.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 18.8 g, Cholesterol 123.8 mg, Fat 25.5 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 9.7 g, Sodium 647 mg, Sugar 3.5 g
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