What is it: Rice cooked with shredded lamb or beef, onions, cabbage, carrots and bell pepper.
What does it taste like: This fulfilling food that can be served both at lunch or dinner has a delightful piquancy to it.
beef fried rice has a tangy aroma of chili and cumin. It is simple yet satisfying. The fresh green onion and pungent spices turn leftover beef and rice to a feast. It only takes 10 minutes to cook and you will finish the whole plate under 5 minutes!
What You Can Do With Animal Fat
Using lard to fry rice, noodles or veggies adds tons of flavor and will make a plain dish as satisfying as a meat dish. Now we can afford to use lard to fry rice or add it into other dishes, but we tend to use vegetable oil most of the time for health reasons. However, if I ever have lard or grease left over from beef or chicken (like this wonderful chicken fat from making chicken stock), I will save it and use it in stir fried dishes. Have you ever tried fries cooked with duck fat? Same idea, same superiority of flavor.
I used some leftover beef and beef fat to cook this Mongolian beef fried rice. It is so easy and only takes 10 minutes to cook, but tastes 10 times more awesome than normal fried rice. It was made from leftover beef that didn’t contain any seasoning (originally used to make beef stock), and I simply used some soy sauce, cumin, and chili powder. The finished dish had a tangy aroma of spices and the beef had a complex savory taste that you usually get from roast beef. The rice blended perfectly with all the ingredients and made me want to keep eating. This is the power of animal fat!
What does it taste like: This fulfilling food that can be served both at lunch or dinner has a delightful piquancy to it.
beef fried rice has a tangy aroma of chili and cumin. It is simple yet satisfying. The fresh green onion and pungent spices turn leftover beef and rice to a feast. It only takes 10 minutes to cook and you will finish the whole plate under 5 minutes!
What You Can Do With Animal Fat
Using lard to fry rice, noodles or veggies adds tons of flavor and will make a plain dish as satisfying as a meat dish. Now we can afford to use lard to fry rice or add it into other dishes, but we tend to use vegetable oil most of the time for health reasons. However, if I ever have lard or grease left over from beef or chicken (like this wonderful chicken fat from making chicken stock), I will save it and use it in stir fried dishes. Have you ever tried fries cooked with duck fat? Same idea, same superiority of flavor.
I used some leftover beef and beef fat to cook this Mongolian beef fried rice. It is so easy and only takes 10 minutes to cook, but tastes 10 times more awesome than normal fried rice. It was made from leftover beef that didn’t contain any seasoning (originally used to make beef stock), and I simply used some soy sauce, cumin, and chili powder. The finished dish had a tangy aroma of spices and the beef had a complex savory taste that you usually get from roast beef. The rice blended perfectly with all the ingredients and made me want to keep eating. This is the power of animal fat!
This recipe requires cooked (leftover) beef and rice.
For the beef, I used boiled, unseasoned beef. You could also use roast or some other type of beef. If you use seasoned beef, you should reduce the salt used in the recipe.
You could use leftover rice or chilled, freshly cooked rice.
INGREDIENTS
INSTRUCTIONS
For the beef, I used boiled, unseasoned beef. You could also use roast or some other type of beef. If you use seasoned beef, you should reduce the salt used in the recipe.
You could use leftover rice or chilled, freshly cooked rice.
INGREDIENTS
- 1 tablespoon beef fat (or vegetable oil)
- 3 eggs, beaten
- 3 cups cooked rice, chilled
- 1 cup cooked beef (roast or boiled), diced
- 1/3 cup green onion, chopped
- 1 tablespoon light soy sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon chili flakes (or powder)
- 1/2 teaspoon salt or to taste
INSTRUCTIONS
- Heat oil in a skillet over medium high heat. When oil is warm, add beaten egg and let it cook until the bottom side is cooked but the top is still raw, about 30 seconds.
- Add rice on top of the egg and chop and stir it with a spatula immediately to coat the rice with the uncooked egg mixture. Keep chopping and cooking the rice until the grains are separated thoroughly, about 3 minutes. If the skillet gets too hot and starts to smoke intensely, lower the heat to medium or low. If the skillet is getting cold and you cannot hear a vibrant sizzle, turn back to medium or medium high heat.
- Spread beef on top of rice and swirl in light soy sauce. Stir a few times to mix. Sprinkle cumin powder, chili flakes and 1/2 teaspoon salt (1/4 teaspoon if the beef is seasoned) over the rice and stir well.
- Add green onion and stir a few times. Turn to low heat and taste the rice. Season gradually with salt, stirring well each time.
- The rice is ready to serve when when the seasonings are mixed evenly and the rice is hot. If you like the mouthfeel of charred rice, turn off heat and let the rice sit a while without stirring. The rice on the bottom will become crispy in 1 to 2 minutes.
- Serve warm.
