Savory Beef and Egg Fried Rice: A “Pantry Clean-out” Recipe!
Savory Beef and Egg Fried Rice: A “Pantry Clean-out” Recipe!
How to Make Delicious Beef and Egg Fried Rice Using Frozen Ingredients
As my children prepare to move into their dorms soon, I often worry about the frozen ingredients in my freezer going unused. To make the most of them, I decided to create a hearty beef and egg fried rice using some ground beef I had purchased for tteokguk. This recipe yields a generous portion, perfect for a family lunch, and I’ll guide you through each step to create a flavorful and satisfying meal!
Fried Rice Ingredients- 6 Eggs
- 3 bowls of cooked rice (warm)
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 stalk Green Onion, finely chopped
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 3 Tbsp Cheongju (or Mirin)
- 1/2 tsp Black Pepper
- 1 Tbsp Toasted Sesame Seeds
- 10-15 Perilla Leaves, thinly sliced
- 2 Tbsp Cooking Oil
- 300g Ground Beef
Cooking Instructions
Step 1
In a large bowl, combine 3 bowls of warm cooked rice. Let it cool slightly so it’s not too hot, preventing the eggs from cooking prematurely. Crack in 6 eggs and mix thoroughly until each grain of rice is evenly coated with the egg mixture. Set aside.
Step 2
Now, let’s create an aromatic oil base for the fried rice. Heat a lightly-oiled pan over medium-low heat. Add 2 Tbsp cooking oil and 2 Tbsp sesame oil. Once warm, add 1 Tbsp minced garlic and 1 stalk of finely chopped green onion. Sauté until fragrant, taking care not to burn the garlic and onions. This step is key for building flavor.
Step 3
Once the aromatics are fragrant, add 300g of ground beef to the pan. Increase the heat to high and stir-fry quickly, breaking up any clumps of meat with your spatula. Ensure the beef is evenly cooked and browned. This rapid cooking prevents the beef from becoming tough.
Step 4
When the ground beef is fully cooked and no longer pink, add 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 3 Tbsp Cheongju (or Mirin), and 1/2 tsp black pepper. Stir-fry everything together quickly to coat the beef. The Cheongju helps to tenderize the beef and reduce any gamey odors, while the high heat prevents the sauces from burning.
Step 5
Once the beef and seasonings are well combined and fragrant, pour the prepared egg-coated rice into the pan. Spread it out evenly.
Step 6
Now, it’s time to stir-fry and combine everything. Gently stir the rice, beef, and egg mixture as if you were making scrambled eggs. Continue stirring to prevent sticking and to ensure the egg cooks evenly, coating the rice grains.
Step 7
When the egg is mostly cooked and the rice starts to clump slightly, spread the fried rice evenly across the bottom of the pan. Allowing the rice to sit undisturbed for a minute or two will help it brown and develop a delicious texture and toasted flavor.
Step 8
Let the rice cook undisturbed for about 1 minute until the bottom begins to lightly crisp. Then, use your spatula to flip the rice, ensuring the uncooked portions make contact with the pan. Continue stirring and cooking.
Step 9
Spread the rice out again, allowing the bottom layer to toast and turn golden brown. This step is crucial for achieving that desirable slightly crispy texture in fried rice. Don’t be afraid if it sticks a little; that’s part of the flavor!
Step 10
Mix and stir-fry the rice again. Repeat this process of spreading, cooking, and stirring about 2-3 more times. This repeated process helps to dry out the rice grains, making the fried rice wonderfully fluffy and separate.
Step 11
Finally, sprinkle 1 Tbsp of toasted sesame seeds over the fluffy, golden-brown fried rice for a nutty finish. For an extra layer of freshness and aroma, thinly slice 10-15 perilla leaves and scatter them over the top. The fragrant perilla leaves will beautifully complement the rich flavors of the fried rice. Enjoy your delicious meal!
