Classic Beef Fried Rice
Finding something good to spice up your cooking life? This classic beef fried rice is much worth trying. Originating in Chinese, this fried rice has now been loved by Chinese food fans and cooking lovers. Although my family doesn’t often eat rice, we still fall for this beef fried rice. It’s delicious and loaded with flavors. Impressive. It’s also what brings this dish to my family.
Beef is marinated with salt, water, baking soda, dark soy sauce, cornstarch, and oil, then seared in pan until about 70% done. It then brought back to the skillet of fried rice. The process continued by stirring in a sauce mixture of water, sugar, sesame oil, soy sauces, and white pepper. Scrambled egg is transferred back to the skillet, too. To make fried rice tastier and more flavorful, they pour a tablespoon of Shaoxing wine to the skillet. It comes out crazy good!
If you love beef or rice or both, you should never miss this classic beef fried rice for meal. Ready in just 35 minutes, this dish is great to make for busy weekday’s dinner and lazy weekend’s meals. I’ve tried it with my family and it worked. And you, ready to serve it for meal? Let’s get started!
Classic Beef Fried RiceCourse: DinnerCuisine: ChineseDifficulty: Medium
Ready in just 35 minutes, this dish is great to make for busy weekday’s dinner and lazy weekend’s meals.
- For Beef
10 ounces flank steak, cut into bite-sized pieces
1/8 teaspoon baking soda
1 teaspoon dark soy sauce
1 teaspoon cornstarch
1 teaspoon oil
¼ teaspoon salt
1 tablespoon water
- For Rest of Dish
5 cups cooked rice
2 eggs, beaten
1 medium onion, diced
3 tablespoons canola oil, divided
1 scallion, chopped
1 tablespoon Shaoxing wine
½ teaspoon sesame oil
1½ tablespoons soy sauce
2 teaspoons dark soy sauce
¼ teaspoon sugar
Fresh ground white pepper
3/4 cup peas
1 tablespoon hot water
½ teaspoon MSG (totally optional!)
- Add beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a large bowl and stir until well combined. Set aside.
- Gather water, sugar, sesame oil, soy sauces, MSG (optional), and white pepper in a small bowl.
- Add cooked rice in a large bow and fluff it with a fork or with your hands.
- Heat tablespoon of oil in a wok over medium high heat. Add eggs, and scramble them until just cooked. Transfer back to its bowl. Set aside.
- Heat wok until just smoking and add 1 tablespoon oil. Add marinated beef in one layer, and sear for 20 seconds. Stir fry until about 70% done. Transfer back to the marinade bowl, and set aside.
- Heat wok with last tablespoon of oil over medium high heat. Add onions and stir fry until translucent, about 2 minutes. Add rice, and fry to flatten out and break up any large clumps for 5 minutes until warmed up; using a metal spatula. Sprinkle with a little water if needed.
- Stir in sauce mixture. Add in beef and any juices from the bowl, stir fry for another minute.
- Bring egg back to wok, breaking up any large clumps, peas, and scallions. Continue to cook for 30 seconds. Push rice into the middle of the wok for about 20 seconds.
- Pour 1 tablespoon of Shaoxing wine and stir-fry for another 20 seconds.
- Remove from heat. Arrange in serving bowls and serve immediately. Enjoy!