RecipeTin Eats x Good Food: Beef mince fried rice

Name: RecipeTin Eats x Good Food: Beef mince fried rice
Cook time: 30 min
Yield: 4 (as a meal)
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil; ½ onion, finely diced; 2 garlic cloves, finely minced; 250g beef mince; 200g (2 cups) diced frozen carrots, peas and corn; 390g (3 cups) day-old cooked white rice; ½ cup finely sliced spring onion (1-2 stems)

RecipeTin Eats

Updated February 10, 2023, first published August 15, 2022

Budget-friendly and filling fried rice.Nagi Maehashi

easyTime:< 30 minsServes:4 (as a meal)

An excellent quick meal, complete with protein, starch and vegetables. Plus it requires minimal preparation and can be on the table in 12 minutes. The trick to getting a really good flavour is to cook the beef with the sauce and get it really nicely caramelised.

Ingredients

2 tbsp vegetable oil
½ onion, finely diced
2 garlic cloves, finely minced
250g beef mince
200g (2 cups) diced frozen carrots, peas and corn
390g (3 cups) day-old cooked white rice
½ cup finely sliced spring onion (1-2 stems)

Sauce

1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine (see note)
2 tsp light soy sauce
½ tsp white sugar
⅛ tsp white pepper

Scrambled eggs

1 tsp sesame oil
2 eggs, lightly whisked

Method

1. To prepare the sauce, mix the ingredients together in a small bowl and set aside.
2. To make the scrambled eggs, heat sesame oil in a large non-stick frypan or wok over medium heat. Scramble the eggs then transfer into a bowl and set aside.
3. To make the fried rice, heat the vegetable oil in the same pan over high heat. Add the onion and cook for 1 minute. Add garlic and cook for 10 seconds until golden. Add beef and cook, breaking it up as you go, until you no longer see any raw beef. Add 2 tablespoons of the sauce and cook for 1 minute. Add vegetables (still frozen is fine!) then cook for a further 2 minutes until the sauce reduces and the beef is starting to caramelise. Add the rice and remaining sauce, breaking up any lumps of rice, and toss for 1½ minutes until the sauce has coated the rice nicely. Toss through scrambled eggs and spring onion, and serve immediately.
Note: Chinese cooking wine can be substituted with dry sherry or mirin. For a non-alcoholic version, use ¼ cup chicken stock and cook for a bit longer to allow the extra liquid to evaporate.
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