Beef Fried Rice

300g jasmine rice
300g ribeye steak
1 egg
100g peas
2 tablespoons vegetable oil

The Beef Marinade

1 tablespoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon Shaoxing rice wine
1 teaspoon cornflour

The Rice Seasoning

1 teaspoon vegetable oil
½ teaspoon salt
½ teaspoon sugar

The Sauce

1 tablespoon light soy sauce
1 teaspoon sesame oil

PREPARATION

1. Wash the rice 4–5 times until the water runs almost clear, then combine with a 1:1 ratio of water, vegetable oil, salt and sugar before bringing to the boil.
2. Once boiling, reduce to a low heat and cook for 10–15 minutes until the water reaches the level of the rice, then switch off and leave covered to steam for 15 minutes.
3. Trim any excess fat from the ribeye and cut it into chunky bite-sized pieces, lightly flattening them if desired.
4. Mix the beef with the oyster sauce, light soy sauce, sesame oil, Shaoxing rice wine and cornflour until evenly coated, then leave to marinate while the rice steams.
5. Beat the egg and prepare the peas, light soy sauce and sesame oil so all the ingredients are ready before stir frying.

COOKING

1. Heat a generous amount of vegetable oil in a wok until very hot, then quickly sear the marinated beef for about 30–60 seconds until browned around the edges before removing.
2. Carefully discard the excess oil, wipe the wok clean and return it to a high heat with a small amount of fresh oil.
3. Pour in the beaten egg and allow it to set briefly, pushing it to one side of the wok as it cooks into soft curds.
4. Add the freshly steamed rice and gently break it apart with a spatula, folding the egg through while keeping the grains separate.
5. Return the seared beef to the wok along with any marinade juices, then add the peas and toss everything together over medium-high heat.
6. Season with the light soy sauce and sesame oil, continuing to stir fry until the beef is cooked through and the rice is evenly coated.
7. Serve immediately while hot, with tender beef and fluffy, well-separated grains of rice.

School of Wok Tips

• Washing the rice thoroughly removes excess starch and helps create separate grains.
• Adding a little oil, salt and sugar to the rice before cooking enhances both flavour and texture.
• Quickly searing the beef before frying the rice keeps it tender and juicy.
• Allow the cooked rice to steam before stir frying to achieve the best takeaway-style result.

FAQs

Can I make fried rice with freshly cooked rice?
Yes. By controlling the water ratio and allowing the rice to steam before stir frying, freshly cooked rice works beautifully.

Why add cornflour to the beef marinade?
Cornflour helps protect the meat during cooking and creates a tender texture with a light coating.

Can I add other vegetables?
Absolutely. Sweetcorn, spring onions, carrots or beansprouts all make excellent additions to this fried rice.