Recipe Index

Ingredients

• 1 tbsp dark soy sauce ((Note 1))
• 2 tsp light soy sauce ((Note 1))
• 2 tbsp oyster sauce ((Note 2))
• 1 tbsp Chinese cooking wine ((Note 3))
• 1/2 tsp white sugar
• 1/8 tsp white pepper ((sub black))
• 1 tsp sesame oil
• 2 eggs ( lightly whisked)
• 2 tbsp oil ((peanut, veg, canola or other neutral oil))
• 1/2 onion ( finely diced)
• 2 garlic cloves ( finely minced)
• 8 oz beef mince / ground beef (lean, Note 4)
• 2 cups frozen diced carrots, peas, corn ( (still frozen fine!) (or fresh diced veg))
• 3 cups day-old cooked rice ((1c uncooked rice = 3c cooked, Note 5))
• 1/2 cup finely sliced green onions ((1-2 stems))

Method

1. Mix the dark soy sauce, light soy sauce, oyster sauce, Chinese cooking wine, white sugar and white pepper in a small bowl and set the fried rice sauce aside.
2. Heat the sesame oil in a large wok or non-stick pan over medium-high heat, pour in the lightly whisked eggs, and stir them gently into a soft scramble before tipping them onto a plate.
3. Heat the oil in the same wok over high heat, cook the finely diced onion and minced garlic for 30 seconds, then add the beef mince and fry it for 2 minutes, breaking it up, until no raw beef shows.
4. Pour 2 tablespoons of the sauce over the beef and cook for 1 minute, then add the frozen diced carrots, peas and corn and keep frying for 2 minutes, until the beef picks up a deep caramelised colour.
5. Add the day-old cooked rice and the remaining sauce to the wok and toss for 2 minutes, until the sauce streaks evenly through the grains and the rice starts to catch and caramelise in places.
6. Return the scrambled eggs to the wok with the finely sliced green onions, toss the beef fried rice once or twice to distribute them, and divide it between bowls.

Prep: 10 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data