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beef fried rice recipe1

Beef Fried Rice Recipe

Dmitri Magi
Ready for a quick, budget-friendly meal? This Beef Fried Rice combines everyday ingredients with flavorful spices and fresh veggies for a dish the whole family will love!
Calories: 500 | Protein: 35g | Carbs: 50g | Fat: 10g
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 2
Calories 500 kcal

Equipment

  • Frying pan or wok
  • Medium saucepan (for rice)
  • Wooden spoon or spatula
  • Knife and cutting board

Ingredients
  

  • For the Shredded Chili Beef:
  • 250 g 5% fat beef mince
  • 1 red chili sliced
  • 2 garlic cloves minced
  • 1 tsp garlic granules
  • For the Sauce:
  • 20 ml soy sauce
  • 50 ml water
  • 2 tbsp sweet chili sauce
  • 2 tbsp tomato purée
  • 2 tbsp honey
  • For the Rice:
  • 120 g dry basmati rice cooked
  • 1/2 onion diced
  • 2 spring onions sliced
  • 3 tbsp soy sauce
  • 1 tbsp teriyaki sauce
  • 1 tbsp sriracha
  • 1 tsp lazy garlic

Instructions
 

  • Step 1: Cook the Rice. Start by cooking the basmati rice according to the package instructions. Once cooked, fluff with a fork and set aside.
  • Step 2: Make the Shredded Chili Beef. Heat a frying pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the beef mince, red chili, and garlic granules. Cook until the beef is browned and crispy.
  • Step 3: Prepare the Sauce. In a small bowl, mix soy sauce, water, sweet chili sauce, tomato purée, and honey. Pour the sauce over the browned beef. Let it simmer and reduce until thick and bubbly.
  • Step 4: Make the Fried Rice. In another pan, heat a little oil and sauté the diced onion for 2-3 minutes. Add the lazy garlic and cook for another 30 seconds. Stir in the cooked rice, soy sauce, teriyaki sauce, and sriracha. Mix well until the rice is fully coated in the sauce.
  • Step 5: Combine and Serve. Add a portion of the shredded chili beef to the rice and mix well. Serve hot, garnished with sliced spring onions for extra crunch and flavor.

Notes

  • Use Day-Old Rice: If possible, use leftover rice as it’s drier and less likely to clump. If cooking fresh, spread the rice out to cool before frying.
  • Don’t Overcrowd the Pan: Cook the beef and rice in separate batches if needed to prevent steaming instead of frying.
  • Adjust the Heat: Add more or less sriracha and chili depending on your spice preference.