Chinese beef fried rice
Having a takeout nowadays is nothing unusual, but growing up as a seventies child it was definitely a rarity, especially in our house.
The closest we got to eating anything exotic was a vesta beef curry from a packet, spaghetti Bolognese out of a tin or my brother Allan’s famous vindaloo baked beans he usually created after coming home from the pub. Trust me the “Loo” in “Vindaloo” was indeed very apt, but please forget that vision.
This is my version of Chinese beef fried rice and I’m not going to lie, and with the risk of never been spoken to again from the chefs at my local takeaway, it’s definitely going to be hard to beat. #5Poundmeal
Chinese beef fried rice
Having a takeout nowadays is nothing unusual, but growing up as a seventies child it was definitely a rarity, especially in our house.
The closest we got to eating anything exotic was a vesta beef curry from a packet, spaghetti Bolognese out of a tin or my brother Allan’s famous vindaloo baked beans he usually created after coming home from the pub. Trust me the “Loo” in “Vindaloo” was indeed very apt, but please forget that vision.
This is my version of Chinese beef fried rice and I’m not going to lie, and with the risk of never been spoken to again from the chefs at my local takeaway, it’s definitely going to be hard to beat. #5Poundmeal
Open in Cookpad AppSteps
- 1
Firstly cook your rice, drain and leave to go cold (tip : while cooking add one pinch of Chinese five spice to the boiling water, this gives flavour and a darker tint to the rice)
Heat a wok or large frying pan, add the oil.
Fry the steak (don’t overcrowd if you are using more steak as it will only stew)
- 2
Drain the cooked beef on kitchen paper and set aside.
Clean your wok out, add oil and fry the peppers and onions until soft and cooked. Drain on kitchen paper and set aside.
- 3
Clean out your wok, add a bit of oil and cook your egg until it scrambles.
Add rice and reheat thoroughly, coating every grain as much as possible with the egg.
- 4
Add the beef, red pepper & onion, last pinch of five spice to the rice, cook through until everything is piping hot, season to taste and serve.
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