Beef fried rice recipe?

Question

It seems simple enough but my rice is always sticky and there is a flavor component that is missing.
What's the best type of rice?
Do you really need a wok?

Answer 1

The best rice is Minute boil-in-the-bag.

No wok needed.

The flavor is a little soy sauce, a little beef bullion, and a little ginger powder.

Answer 2

I make this with any left-over rice. You could try parboiled which is never sticky. Soy sauce, ginger, spring onions (scallions). I also like a shake or two of five spice powder. For a treat, a sprinkle of toasted sesame oil just before serving.
Woks are good to give you plenty of room to toss and turn ingredients, but you can use a large frying pan. The trick (also with a wok) is to fry in batches, first the onion, then the vegetables, then the meat, emptying pan into a large bowl before each new addition, then after you have fried the rice, add the other ingredients which are already cooked, and just stir thoroughly to mix together.

Answer 3

you need :

1 cup jasmine rice (wash in cold water before cooking, it prevent from rice be sticky) for cooking rice 1 cup rice +2 cups water for 16 min , let it stand for other 10 min (make sure you cook this way )
put rice in refrigerator till it totally cold

mean time , cut beef tin slice and marinade in soy sauce (1/2 cup) + 3 tbsp sake or rice wine for 15 min before cooking,


cook beef put in small bowl
next step:
heat your wok on high heat , put 2-3 tbsp oil and 1 clove garlic and 1 teaspoon ginger fresh or powder , 2 eggs (make them scramble)

put your cold rice in mix it none stop , add 4,5 tbsp soy and 2 tbsp sake mix well when almost done add cooked beef .
And you done

sorry the way i wright recipe , but trust me it be best rice you ever make . good luck
P.S you don 't really need wok

Answer 4

Fried Rice


2 c cooked rice (minute rice works) cook and refrigerate rice at least 24 hours before making

Make rice as directed, the night before and refrigerate.

2 eggs, beaten
1 tbsp butter
½ tsp sesame oil

Heat skillet, put 1 tbsp and ½ tsp sesame oil into pan. Place eggs into pan and cook till done (don’t fluff eggs, should remain disc shaped for easier prep).

2 tbsp canola oil
2 tbsp butter
2 tsp sesame oil
¼ c onion, diced
½ c carrots & peas (from freezer section)
1 tbsp ginger, grated
8 green onions, diced
2 tbsp garlic, minced
3 tbsp soy sauce



Put oils into pan, heat to medium. Add ¼ cup of diced onion and sauté for about 5 to 10 minutes.

Add carrots and peas, and sauté until warm.

Turn temp to high and add ginger, green onion, garlic and soy sauce. Mix together.

Add cold rice, stir and mix until hot. Add cooked shrimp, chicken, beef or ham and the cooked eggs. Continue cooking until warm.

add the beef (only) from the next recipe


Beef stir-fry with asparagus

2 tbsp peanut oil
6 cloves garlic, minced
1 lb beef, sirloin
1 tsp soy sauce
2 tbsp fish sauce
1 tbsp oyster sauce
2 tsp sugar
½ cup beef broth
1 tsp cornstarch, dissolved
4 large green onions, chopped into bite size pieces
1 lb asparagus, fresh
Crushed red pepper, to taste

Blanch asparagus and set aside, along with green onions.

Heat a large skillet, add peanut oil and beef to cook. Add sauces, sugar, broth.

Add asparagus and onions, stirring together till mixed. Add corn starch and stir until thickened.

Answer 5

i use easy cook rice but to make fried rice the rice is best made in advance and left in the fridge to go cold, i find i like to use alot of pepper and soy sauce.

Answer 6

dry your rice out by spreading it on a cookie sheet and sticking it in the freezer

Answer 7

go to about.com look for chinese food