{"id":32425,"title":"Beef Fried Rice","modified":"2025-06-13T17:07:31+02:00","plain":"\ud83e\udd62 Hello, curious food lovers! Get ready to be transported to the heart of Shanghai's bustling streets without leaving the comfort of your kitchen.  \n\n\n\n\n\n\n\nReady to take on this challenge? Come on, put on your most flamboyant apron, take out your best wok, and get ready to play with fire (cooking fire, of course!) \n\n\n\nToday, we're going to take a culinary somersault into the world of Chinese cuisine with a beef fried rice recipe that will make you blush with pleasure. Oh yes, you read that right. We're going to cook a fried rice so tasty, so divinely fragrant, that you'll want to call all your friends to have them taste it.  \n\n\n\nSo, are you ready to heat up your taste buds and make your wok dance? Let's go, follow the guide! \ud83e\udd61\n\n\n\n\n\n\n\nThe Main Ingredients for Beef Fried Rice\n\n\n\nLight soy sauce: this sauce is often used in Asian recipes to add a salty flavor without being too heavy or rich. It's lighter in taste than dark soy sauce and contains less sodium. \n\n\n\nOyster sauce: this sauce is a staple ingredient in Chinese cuisine. It's made from oyster extracts and has a sweet and salty flavor, used to enhance the taste of stir-fries and sauces. \n\n\n\nSesame oil: this oil is often used to add a nutty flavor to dishes. It's usually added at the end of cooking to preserve its flavor. \n\n\n\nDark soy sauce: thicker and richer in flavor than light soy sauce, it's often used in marinades, stews, and sauces to add depth of flavor.\n\n\n\nShaoxing wine: This is a Chinese rice wine commonly used in cooking for deglazing, marinating, and adding complexity to a variety of dishes. It has a mild and slightly sweet flavor that can help balance stronger and saltier flavors of other ingredients. \n\n\n\nTips for Successful Beef Fried Rice\n\n\n\nWhich Cut of Beef to Use?\n\n\n\n\n\n\n\nUnless you're using the bicarbonate method I describe in my beef and onions recipe, it's best to use a quick-cooking cut like rump steak or sirloin\n\n\n\nI Don't Have Shaoxing Wine or Dark Soy Sauce, What should I Do?\n\n\n\nI highly recommend investing in them. But if you really don't have them or any substitutes, no worries if you omit them. I still love you  \n\n\n\nWhat Kind of Rice to Use?\n\n\n\nThe type of rice doesn't really matter (avoid glutinous rice though), but it's important to wash it well before cooking and either cook it the day before (the grains firm up in the fridge) or cook with 15% less water in a rice cooker. It will then have the ideal texture for frying.  \n\n\n\nAs with my chicken fried rice, I love using sushi rice washed 6-7 times before cooking.\n\n\n\n\n\n\tBeef Fried Rice\n\t\t\n\t\tA delicious beef fried rice recipe that will amaze you with its taste and simplicity\t\n\t\n\t\tWok\t\n\t\n\t\t200 g of beef cut into thin strips300 g of cooked rice from the day before3 leaves of bok choy (white parts separated from green and all sliced)3 leaves of Chinese cabbage (white parts separated from green and all sliced)3 stems scallions (white parts separated from green and all sliced)4 cloves minced garlic1 sliced onion3 beaten eggsMarinade1 tablespoon sesame oil1 tablespoon dark soy sauce1 teaspoon cornstarchSauce3 tablespoons light soy sauce2 tablespoons of oyster sauce1 tablespoons sesame oil2 tablespoons dark soy sauce1 tablespoon shaoxing wine\t\n\t\n\t\tIn a bowl, marinate the meat for 10 minutesIn a small bowl, mix the sauceHeat a generous amount of oil in a wok and stir-fry the meat for 2-3 minutes over high heat. Set aside immediately while the meat is still pink, trying to keep oil in the wok Put the eggs in the wok still over high heat, wait 30 seconds for them to solidify a bit and mix to get shreds (set aside in the same container as the meat, to save on dishes)Stir-fry the garlic and white parts of the spring onions for 2 minutesAdd the white parts of the bok choy and cabbage as well as the onion, stir-fry for 2-3 minutesAdd the green parts of the bok choy and cabbage, stir-fry for 1-2 minutesAdd the rice and stir-fry for 2-3 minutesAdd the sauces, mix well and stir-fry for 2-3 minutesAdd the meat and eggs, mix for 2 minutesTurn off the heat and add the green parts of the spring onions and mix. Serve immediately \t\n\t\n\t\tUse a quick-cooking cut of beef like sirloin or rump steak\n\t\n\t\n\t\tMain courseChineseBoeuf, Huile de s\u00e9same, Ma\u00efzena, Riz, Sans sucre, Sauce huitre, Sauce soja dark, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=32425"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32425\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23265"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=32425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=32425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=32425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}