Fried Rice with Beef

In the last week I have cooked little to not at all. Luckily, I have a few saved recipes to share. I made this several weeks ago, but I'm just now getting around to sharing it. After a long week at work, I like to treat myself to a little takeout, but sometimes I prefer to recreate takeout classics at home. It's much cheaper and I control exactly what goes into my food. This time I chose to use some grass fed beef from the farmers market and a farm fresh egg. Since I prepped all my ingredients the previous night, this meal was a cinch and came together super fast. I preferred to top my portion with a fried egg so that creamy yolk could get all mixed up with the rice, but subsequent servings had an egg scrambled in. This is just one of a million ways to serve fried rice. I'm thinking my next version will have some more seasonal vegetables...



Fried Rice with Beef
(Adapted from Sea Salt with Food)



Makes 4 servings

200 grams ground chuck
1 tablespoon peanut oil
1/2 yellow onion, diced
4 cloves garlic, chopped
2 cups cold cooked rice
Soy sauce to taste
Oyster sauce to taste
4 Eggs
1-2 scallions, thinly sliced
Kosher salt to taste
Ground black pepper

In a large skillet or wok, heat the oil over medium high heat. Add the beef and cook until the beef is cooked through, season lightly with salt and pepper. Using a slotted spoon, remove the beef from the pan and set aside.

Add the yellow onion and garlic to the pan. Cook for about 5 minutes until the onions have softened slightly, but still have some bite. Add the rice to the pan and stir to combine. Add soy sauce and oyster sauce and adjust the seasonings to taste. Add the beef back to the pan and stir to combine. Season with salt as needed and plenty of freshly ground black pepper.

In a small frying pan, fry the eggs. Alternately, you can scramble the eggs and stir them in to the rice. Serve the rice topped with a fried egg and Top each serving with some of the scallions.

Printable Recipe