Recipe

Teriyaki beef fried rice

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Teriyaki beef fried rice
  • 400 gram beef rump steak, thinly sliced
  • 1/4 cup teriyaki sauce
  • 2 tablespoon vegetable oil
  • 2 eggs, lightly whisked
  • 500 gram packet asian-style frozen vegetables
  • 3 cup cold cooked long-grain white rice
  • 4 green onions, thinly sliced diagonally
  • 1 tablespoon sesame seeds, toasted

Method

Teriyaki beef fried rice
  • 1
    Place beef and half the sauce in a bowl. Stir to coat.
  • 2
    Heat a wok or frying pan over high heat. Add half the oil; swirl to coat surface. Add egg and tilt to cover base. Cook for 1 minute or until set underneath. Turn; cook for 1 minute. Transfer to a chopping board. Slice thinly.
  • 3
    Reheat wok over high heat. Add half the remaining oil; swirl to coat surface. Add beef; stir-fry, in batches, for 2 minutes or until browned and cooked. Transfer to a heatproof bowl.
  • 4
    Add remaining oil to wok; swirl to coat surface. Add vegetables; stir-fry for 2 minutes. Add beef to wok with resting juices, rice, egg, remaining sauce and half the onion and seeds; stir-fry for 1 minute or until heated. Serve sprinkled with remaining onion and seeds.

Notes

Replace beef with chicken or, for a vegetarian version, use tofu. Try replacing sesame seeds with crushed peanuts or crisp-fried shallots. Fried rice works best if made with cooked rice left in the refrigerator overnight - this removes moisture from the rice.

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