Easy Beef Fried Rice (牛肉炒饭)

Method6 steps · about 20 min

1. 1

   Step 1: Start with 4 cups safely refrigerated cooked rice; break up any clumps. Beat the 3 eggs with a pinch from the listed salt. Heat ½ tbsp of the peanut oil in a large nonstick or seasoned carbon-steel pan over medium-high heat. Add the eggs, let the bottom set, then gently scramble until set throughout. Transfer all the cooked eggs to a plate for step 6.

   Uses 3 eggs, beaten · A pinch from the listed salt for the eggs · ½ tbsp oil for eggs

2. 2

   Step 2: Add another ½ tbsp oil and all the ½ lb ground beef. Spread it into a thin layer and leave the bottom to brown for 2–3 minutes. Add a pinch from the listed salt, ½ tsp cumin, ¼ tsp chili flakes and 1 tbsp soy sauce. Flip and break into smaller pieces, keeping some larger crumbles. Continue until browned and the ground beef reaches 71°C (160°F); the initial browning time does not establish doneness.

   Brown ground beef — initial side only · 3 minUses ½ tbsp oil for beef · ½ lb (225 g) ground beef · A pinch from the listed salt for the beef · ½ tsp cumin · ¼ tsp chili flakes · 1 tbsp soy sauce for beef

3. 3

   Step 3: Add all 4 chopped green onions to all the cooked, seasoned beef in the pan from step 2. Stir a few times until fragrant.

   Uses All the cooked beef and seasonings from step 2 · 4 green onions, chopped

4. 4

   Step 4: Add all 4 cups cooked, chilled rice to all the beef and green onions from step 3. Pour 1 tbsp oil over the rice and toss to coat. Add the remaining 1 tbsp soy sauce, ½ tsp cumin and ¼ tsp chili flakes. Stir-fry for about 2–3 minutes until evenly mixed and hot; let the rice contact the hot pan between tosses.

   Stir-fry and season the rice · 3 minUses All the beef and green onions from step 3 · 4 cups ready cooked jasmine or medium-grain rice, chilled · 1 tbsp oil for rice · Remaining 1 tbsp soy sauce · Remaining ½ tsp cumin · Remaining ¼ tsp chili flakes

5. 5

   Step 5: Move all the beef fried rice from step 4 to one side of the pan. Add the remaining ½ tbsp oil to the cleared side with the 1 cup frozen vegetables and the diced bell pepper (1). Stir-fry the vegetables for about 1 minute, then combine everything and continue until the vegetables are hot throughout.

   Sauté the vegetables — first minute · 1 minUses All the rice, beef and seasonings from step 4 · Remaining ½ tbsp oil for vegetables · 1 cup frozen mixed vegetables (carrot, corn and/or peas) · 1 green or red bell pepper, diced (or a mixture totaling 1 pepper)

6. 6

   Step 6: Return all the cooked eggs from step 1 to all the beef, rice and vegetables from step 5. Stir together, breaking the eggs into smaller pieces, until hot throughout; refrigerated rice should reach 74°C (165°F). Serve promptly as 4 main or side servings. Refrigerate leftovers in shallow containers within 2 hours, use within 3–4 days and reheat to 74°C (165°F).

   Uses All the cooked eggs reserved in step 1 · All the beef, rice and vegetables from step 5