Beef Fried Rice
or
Oven-Safe Skillet 26cm
- Cook
- 4 min
1 ⅓ cup (300 g) cooked white rice
¼ lb (100 g) thinly-sliced beef (chuck or rib eye)
⅙ romaine lettuce, torn into bite-size pieces
2 large eggs, beaten
½ teaspoon kosher salt
Freshly ground black pepper
Beef Marinade
½ teaspoon soy sauce
½ teaspoon sake
Sauce Mixture
½ teaspoon soy sauce
½ teaspoon oyster sauce
2 scallions, finely chopped
1 tablespoon sesame oil
1 tablespoon vegetable oil
Combine ingredients for Beef Marinade and add beef to marinate.
Preheat the pan over medium-high heat for about 90 seconds. Add sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add the marinated beef. Let it cook untouched for about 30 seconds. Once lightly browned, add lettuce, salt, and pepper and stir-fry. Remove from the pan and set aside.
Lightly wash the pan and wipe off water. Using the same pan, preheat the pan over medium-high heat for about 90 seconds. Add in vegetable oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add eggs and stir constantly until soft-scrambled but runny. Quickly add the cooked rice into the pan and stir until well-mixed.
Continue stirring over medium-high heat for about 2 minutes to break up the rice. Once moisture from rice is removed, add ingredients from Step 2 back in. Stir-fry for another minute. Add scallions and Sauce Mixture to finish. Turn off the heat, mix well, and serve.
Add rice while the eggs are still slightly runny and stir quickly. Coating each grain of rice with the eggs is the key to achieving a fluffy texture.
If the cooked rice is cold, make sure to reheat before adding to the pan.
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