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| Take-Out Beef Fried Rice |
The secret to authentic Chinese take-out fried rice is jasmine rice.
I’ve been making fried rice for years, but one thing always eluded me–why, using the same seasonings and basic ingredients–didn’t mine taste like the restaurant or take-out joint.
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| Authentic Fried Rice |
Quite by accident, I discovered jasmine rice. Yep, I’m probably a bit behind the times here. I treated myself to a bag of it a few months back and the first time I made it, it hit me why the fried rice, and even the plain white rice, tasted so wonderful from the restaurant. They must use this variety!
Keeping to one of my main themes of inexpensive, but good-tasting food, I made this with ground beef. However, it can be made with any meat, preferably leftovers. It’s wonderful if you have leftover roast pork or roast chicken. You can also get really fancy with this rice and make it “subgum” style with a mix of chicken, pork and shrimp.
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| Can be a side or complete meal |
This rice is a complete meal really, but it’s also a good side dish for my Plum Good Ribs or Luau Ribs.
Just leave out the meat entirely, and it’s vegetarian!
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| Can be made with leftover meat or none at all~ |
I’m leaving the soy sauce to taste here. For this amount of rice, I use about 1/4 cup (maybe a few shakes more of the bottle) which may seem a bit sparse to some, but I use genuine Chinese soy sauce which is full of flavor due to the natural fermentation process. You might have to use more if you use a store brand or La Choy.
Take-Out Beef Fried Rice
Ingredients
- 8 oz lean ground beef*
- 2 tbs soy sauce
- 2 tbsp dry sherry or mirin sweet saki
- 4 cups cold cooked jasmine rice
- 3 eggs lightly beaten
- 2 cloves garlic minced
- 1 thin slice fresh ginger crushed
- 4 sliced green onions divided
- 1/4 cup or to taste soy sauce
- 1 tsp dark sesame oil
- 2 tsp sugar
- 3 tbs oil for frying egg
Instructions
- *Any cooked leftover meat will do nicely as well. Use about 1 cup.
- Separate any clumps in the cold rice. Set aside.
- In a very large skillet, saute pan or wok, heat oil over high heat.
- Add eggs and scramble, breaking up into smaller pieces. Cook until firm. Remove from pan and set aside.
- Brown ground beef, garlic, 2 tbs soy sauce, ginger and sherry well over high heat in the same pan used for the eggs. When there is no liquid or fat left from the meat, that is when it is properly browned and cooked. Remove and discard the slice of ginger.
- Add the rice to the same pan as the meat, stirring to combine and heat the rice (use high heat here too).
- Add the soy sauce, sesame oil, cooked eggs, sugar and *half* of the green onions. Add more soy sauce to taste if needed. Stir fry until heated through. Serve immediately and top with remaining green onion.
- Serves 6-8 as a main meal.
Nutrition
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| Take-Out Beef Fried Rice |
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telesma says
If you want it to really taste like takeout, instead of soy sauce use a mixture of equal parts soy sauce, Maggi seasoning sauce, and either fish sauce or oyster sauce. HUGE difference in the outcome. My son's friend's family is Chinese and owns a Chinese restaurant, he told me this trick.
Judith Hanneman says
Wow!!! THANK YOU!!!! The secret always eluded me. It came really close with the jasmine rice. You have a secret for the lo mein? I can never get that to taste like the take out. I'd be much appreciative!