Monday, 5 March 2007

Beef Fried Rice

Beef Fried Rice

Here's what you can do when you've got that odd small quantity of beef left. Too little to freeze, too fiddly to stir-fry with vegetables, and especially too much of a waste to throw away. I adapted this from my old reliable Chinese Cooking For Beginners by Huang Su-huei. It originally had 1 tsp sugar in it but I completely omitted it since I really don't want a sweet fried rice. This is very adaptable such that you can add in other veggies or left over meat in it.


Beef Fried Rice

150 g  [about 1/2 cup] minced beef
1 cup chopped onions
2 1/2 cup steamed rice (chilled left-over rice is best)
3 Tbsp ketchup
1/2 tsp fine salt
1 tsp Worcestershire sauce
2-3 Tbsp oil
  1. Mix ketchup and salt in a small bowl. Set aside.
  2. Heat a wok and add the oil. Fry the onion until translucent (about 3-5 minutes).
  3. Add the ground beef and cook in medium heat until cooked (about 5-6 minutes). Make sure to separate the tiny beef pieces with your spatula or cooking spoon.
    *OR*
    To make it more tender, add about 1/4 cup hot water and simmer for 30 minutes or until beef is tender and all the water has evaporated.
  4. Sprinkle the Worcestershire sauce on the beef and cook for a few minutes more.
  5. Add the ketchup mixture, mix well. Then add in the rice and stir fry until rice is heated through and mixed well.

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