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Beef Fried Rice

Recipe #: 177  |  Submitted By: unknown  |  Last Modified: 23 Oct 2010

Description: Much of the attraction of this dish lies in the fact that the flavour of the beef and spices permeate the rice while it is being stir-fried.

Servings: 2 servings

Beef Fried Rice
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Ingredients for Beef Fried Rice

 400g or 3 cups boiled rice, cooked at least 3-4 hours in advance

 225g beef, rump or skirt

 4-5 tbsp groundnut or corn oil

 4 cloves garlic, peeled and finely chopped

 6mm (¼ inch) fresh ginger root, peeled and finely chopped

 4 spring onions, cut into small rounds, white and green parts separated

 1 egg, lightly beaten

 2-4 leaves lettuce, Cos, Iceberg, Webb, thinly shredded

For the marinade:

 ½ tsp salt

 ½ tsp sugar

 2 tsp thin soy sauce

 2 tsp thick soy sauce

 6 turns black pepper mill

 1 tsp Shaohsing wine or medium dry sherry

 ½ tsp potato flour

 3-4 tbsp water

 1 tbsp groundnut or corn oil

Directions for Beef Fried Rice

1. Chop or mince the beef. Put into a bowl

2. Prepare the marinade: add the salt, sugar, soy sauces, pepper, wine or sherry and potato flour to the beef. Add the water, one spoonful at a time, stirring vigorously in the same direction between additions until too difficult to continue. This makes the beef fluffy and velvety. Leave to marinate for 15 minutes. Blend in the oil.

3. Loosen the rice grains as much as possible.

4. Heat a wok over a high heat until smoke rises. Add 3 tbsp of the oil and swirl it around. Add the garlic and, when it sizzles, add the ginger and the white spring onion. Stir a few times. Add the beef and, sliding the wok scoop or metal spatula to the bottom of the wok, flip and toss, breaking up any lumps at the same time. When partially cooked, splash in the wine or sherry around the side of the wok, continuing to stir as it sizzles. Pour in the beaten egg, tip in the rice, turn and toss for about 2 minutes or until all the ingredients are very hot and well mixed. Stream in the remaining oil around the side of the wok, turning the rice to incorporate it. Remove from the heat.

5. Add half of the lettuce and the green spring onion. Scoop on to a warm serving dish. Top with the remaining lettuce and serve hot.

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