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.

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.

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!

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.

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Take-Out Beef Fried Rice

Keeping to one of my main themes of inexpensive, but good-tasting food, I made this with ground beef and jasmine rice

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: beef, Comfort Foods, side dishes, skillet dinners

Cuisine: Chinese

Keyword: beef recipe, fried rice

Servings: 6 -8

Calories: 625kcal

Author: Judith Hannemann

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

Calories: 625kcal | Carbohydrates: 102g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 939mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg

Take-Out Beef Fried Rice

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