
Beef Fried Rice
Level
moderate
Cooking
5 min
Preparation
25 min
Ingredients
Servings
2
Long grain rice | 150 g |
Garlic | 1 clove |
Ginger (2.5cm) | 1 piece |
Spring onions | 6 |
A few sprigs Fresh coriander | |
fresh Red chillies | 2 |
Beef topside or steak | 250 g |
Groundnut oil | |
Exotic mushrooms, such as Japanese enoki, shiitake | 1 |
large Free-range eggs | 2 |
Fish sauce | |
Low-salt soy sauce | |
Sesame oil | |
Lime (Optional) | 1 |
How to cook
Step 1
- Cook the rice according to the packet instructions, then drain, spread out on a tray and leave to cool completely.
Step 2
- Peel the garlic and ginger. Trim and quarter 4 spring onions, then place in the mini chopper.
Step 3
- Pick most of the coriander leaves, add 1½ chillies (deseed if you like), then pulse to a paste.
Step 4
- Slice the beef thinly into bite-sized pieces.
Step 5
- Heat 1 tablespoon of groundnut oil in a wok or large frying pan over a high heat, add beef and stir-fry for 1 minute or until it starts to brown.
Step 6
- Add the paste, tear in the mushrooms, and fry for 2 minutes.
Step 7
- Add the cooled rice and stir-fry for 2 further minutes, or until the rice is piping hot.
Step 8
- Trim and finely slice the remaining spring onions and chilli.
Step 9
- Push the contents of the pan to one side, then crack the eggs into the empty space, stirring to break them up.
Step 10
- When the eggs are just cooked but still soft, toss through the rice and remove from the heat.
Step 11
- Season to taste with fish and soy sauces, add the sesame oil, then scatter over the coriander, spring onions and chilli.
Step 12
- Serve with lime wedges on the side for squeezing over, if you like.
Shop ingredients
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