For this tasty, economical dinner, minced beef is fried up with hoisin sauce, garlic, lemongrass and sesame oil until it’s beautifully caramelized, then it’s tossed together with easy egg fried rice – plus a good handful of frozen peas to add a bit of veg in there!

I love to serve minced beef fried rice up topped with sriracha and spring onions. It makes a great, simple and flavourful weeknight dinner!

Free printable recipe is available on our site:

Ingredients:
500 g (1.1lbs) minced beef (I use 5%-10% fat beef, so it’s not too oily)
1 tbsp sesame oil
1 tbsp light brown sugar
2 tbsp hoisin sauce
1 tbsp dark soy sauce
2 minced cloves garlic
1 tsp lemongrass paste
¼ tsp white pepper
½ tsp chilli flakes
1.5 tbsp neutral oil e.g rapeseed, sunflower or avocado oil
800 g (4 cups) boiled and cooled long grain rice – (this is about 300g (1 ⅓ cups) dried rice that has been boiled in water)
115 g (⅔ cup) frozen peas
2 eggs
1 tbsp dark soy sauce
¼ tsp salt
1 tbsp lemon juice juice of approx. ½ lemon

To Serve:
Sriracha chili sauce
3 spring onions (scallions) finely sliced

Instructions
1. Heat a wok over a high heat. When hot, add the minced beef and cook for 5 minutes, breaking up the mince with a spatula, until the beef is browned.

2. Add the sesame oil and brown sugar and fry for a further 5 minutes, moving the mince around the wok with the spatula. It should go a little bit darker.

3. Add in the hoisin sauce, soy sauce, garlic, lemongrass paste, white pepper and chilli flakes and stir fry for a further 5 minutes. Keep moving the mince around the pan regularly.

4. Spoon the minced beef out of the pan and place in a bowl.

5. Add the oil to the wok and heat through.

6. Add the rice and peas to the wok and fry for 3-4 minutes, constantly moving the rice around the wok with your spatula, until the rice and peas are hot.

7. Move the rice to one side of the wok and crack the two eggs in the space. Ensure the part of the wok with the eggs in is over the heat and fry the eggs, scrambling them with the spatula. This should take about a minute.

8. Stir the eggs into the rice.

9. Add in the soy sauce, salt and lemon juice and toss together.

10. Add the minced beef back to the wok and fry, keeping everything moving with your spatula, for a further 2-3 minutes to heat the mince back through.

11. Serve topped with sriracha and spring onions.

Notes
Can it be made ahead?
Yes, make the minced beef fried rice, then spread it out in a large dish (so it will cool quickly) cover and refrigerate for up to a day. Don’t leave cooked rice out at room temperature. Bacteria can grow on cooked rice very quickly, so it’s important to:
Refrigerate it as quickly as possible
Don’t store for more than 24 hours in the fridge, and
Thoroughly reheat it.
Reheat in a wok, over a medium-high heat, moving it around the pan with a spatula, until piping hot throughout. You may need to add an extra splash of oil, as the rice will have absorbed the oil whilst in the fridge.

Can I freeze it?
Yes, you can freeze this minced beef fried rice.
Cook the rice, then spread it out in a large dish (so it will cool quickly) cover and freeze.
As per the instructions above – Don’t leave cooked rice out at room temperature. Bacteria can grow on cooked rice very quickly, so it’s important to:
Freeze it as quickly as possible
Defrost in the refrigerator overnight (and don’t store for more than 24 hours)
Thoroughly reheat it.
Reheat in a wok, over a medium-high heat, moving it around the pan with a spatula, until piping hot throughout. You will need to add an extra splash of oil, as the rice will have absorbed the oil upon storing.

Ingredient swaps:
This is a great dish for adding any leftovers or spare veg you have in the fridge.
Swap out the minced beef for minced pork, turkey or chicken (note, you’ll need to add a splash of oil with minced turkey or minced chicken as they’re far lower in fat than beef and pork mince).
You could also add ham, crispy bacon and/or cooked chorizo pieces.
If you want more vegetables, add in cooked chopped carrots, sweetcorn, broccoli, mushrooms, sugar snap peas, canned beansprouts or canned bamboo shoots.

How to scale up and scale down this recipe
You can halve or double the recipe, sticking to the same ingredient ratios. If doubling the recipe, be aware that you’ll need a very LARGE wok, and it will take longer to heat the rice through.

#CookingShow #Recipe #friedrice

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