{"id":4261,"date":"2024-04-24T07:44:00","date_gmt":"2024-04-24T11:44:00","guid":{"rendered":"http:\/\/104.236.198.25\/?p=4261"},"modified":"2024-04-24T14:06:31","modified_gmt":"2024-04-24T18:06:31","slug":"mongolian-beef-fried-rice","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/mongolian-beef-fried-rice\/","title":{"rendered":"Easy Beef Fried Rice (\u725b\u8089\u7092\u996d)"},"content":{"rendered":"\n

This easy beef fried rice uses a bold seasoning of chili and cumin. It requires very little prep and only takes 10 minutes to cook. A one-pan dish that\u2019s satisfying enough to serve as a main for dinner, or packed into your lunch box for meal-prep, or served as a fancy side for your Chinese dinner party. {Gluten-Free adaptable}<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Having grown up in China, I have a special bond with fried rice. It is something I can and want to eat at any time of day. I\u2019ve lost count but I think I have more than 10 fried rice recipes on my blog. And it\u2019s still not enough! From simple recipes such as 3-Ingredient Egg Fried Rice<\/a> and Soy Sauce Fried Rice<\/a>, to fancier Pineapple Fried Rice<\/a> and Yang Zhou Fried Rice<\/a>. I keep making them and finding new ways to create delicious flavors. <\/p>\n\n\n\n

For me, there\u2019s one common element in all of my fried rice dishes. That is, the recipe has to be simple and very easy to make. Because the goal of fried rice is to use leftovers and whatever you have on hand to make a quick and satisfying meal. <\/p>\n\n\n\n

Today I want to share my favorite beef fried rice recipe. It uses a flavor combo that\u2019s commonly used in Xinjiang cuisine – cumin and chili pepper – with a touch of soy sauce. You\u2019d be surprised how these simple ingredients can create such a bold aroma.<\/p>\n\n\n\n

Beef fried rice ingredients<\/h2>\n\n\n\n

Why I prefer ground beef <\/h3>\n\n\n\n

Sliced or diced beef might seem like a great option for beef fried rice. And yes, it does give the dish a more appetizing look. But when it comes to fried rice, I always use ground meat. The advantages of ground meat are:<\/p>\n\n\n\n

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  1. It doesn\u2019t require any prep. No slicing or marinating needed.<\/li>\n\n\n\n
  2. You won\u2019t overcook it by leaving it in the pan. Unlike sliced beef, which usually needs to be removed from the pan during the cooking to prevent overcooking.<\/li>\n\n\n\n
  3. It tastes amazing with cheap ingredients. Because ground meat releases more flavor into the dish than sliced meat, it adds tons of umami to your rice.<\/li>\n<\/ol>\n\n\n\n

    My trick for cooking ground beef is to keep some bigger bits intact without separating the meat into tiny flakes. It adds amazing texture to the dish and it almost feels like you\u2019re eating a burger when you bite into the bigger pieces.<\/p>\n\n\n\n

    \"Niu<\/figure>\n\n\n\n

    What is the proper rice for fried rice<\/h3>\n\n\n\n

    The best rice for beef fried rice is jasmine rice or medium grain rice.<\/p>\n\n\n\n

    You probably often see fried rice recipes call for leftover rice or \u201covernight rice\u201d. It means you should use cooked rice that has been stored in the fridge for a day or two to make fried rice. <\/p>\n\n\n\n

    The reason for this requirement is, once the rice has been chilled and stored in a cold environment for a while, it becomes less starchy and a bit drier. So the rice will separate during cooking without sticking together. It yields a better texture and mouthfeel when made into fried rice. <\/p>\n\n\n\n

    On the other hand, it does not mean that you cannot use fresh rice to cook this dish. It happens to me often, that I crave some fried rice but I don\u2019t have any leftover rice on hand. <\/p>\n\n\n\n

    In this case, you can simply make steamed rice. It\u2019s even better if your rice cooker comes with a \u201chard\u201d texture setting. Once the rice is done, spread it onto a plate so it will cool off faster. Then transfer the rice into the fridge and let it sit there until you\u2019re ready to cook. The rice will still be a bit starchy, but you won\u2019t notice a big difference. <\/p>\n\n\n\n

    Mise en place<\/h2>\n\n\n\n

    When you\u2019re ready to cook, your table should have:<\/p>\n\n\n\n