Hong Kong Style Beef Mince Fried Rice 🇭🇰 生炒牛肉飯

Less is more when it comes to Cantonese fried rice.  I've seen recipes that call for too many luscious ingredients, overshadowing the rice itself which should be hero of the dish.  Another sin is being too heavy handed with seasonings and sauces.  This tasty Hong Kong style fried rice is achieved with just a few ingredients.  Beef mince is marinated and then 'fried raw' (or 生炒 in Chinese) with the rice in the hot wok until just cooked.  Stir in a little oyster sauce for flavour and a beaten egg to make it silky.  Toss in some shredded lettuce leaves and chopped spring onions for crunch.  Perfect for a quick lunch.  

Serves 2

INGREDIENTS

• 250g / 9oz cooked long grain rice, cooled to room temperature
• 150g / 5¼oz lean beef mince
• 2 tablespoons cooking oil
• sea salt
• 1 tablespoon oyster sauce
• 1 egg, beaten
• 70g / 2½oz shredded iceberg or cos lettuce leaves
• ¼ cup finely chopped spring onions

For marinating the beef:

• 2 teaspoons light soy sauce
• 2 teaspoons Chinese Shaoxin wine
• ½ teaspoon sugar
• 1 teaspoon cornflour
• a pinch of white pepper
• 1 tablespoon water
• 1 tablespoon finely chopped garlic

METHOD

1. Use a fork to loosen the cold rice if they have been refrigerated and hardened.
2. In a bowl, place beef mince with the marinating ingredients.  Mix until well combined.  (For best results, keep the marinated beef in room temperature before cooking.)
3. Heat oil in a wok over medium high heat until very hot.  Sprinkle over a pinch of salt.  Add the rice and toss them around with a metal spatula for about 2 minutes or until each grain is coated with oil.
4. Add the marinated beef mince.  Use the edge of the spatula to break up any clumps.  Stir fry them together with the rice until the beef is just cooked and the pinkish colour disappears, about 3 minutes.
5. Stir in the oyster sauce.  Taste rice and add a little salt if necessary.
6. Add beaten egg and mix for a minute or so until soft ribbons begin to form.
7. Turn off the heat.  Add the shredded lettuce leaves and chopped spring onions.  Give it a final toss to combine.  Serve immediately.

Notes:

*Instructions for cooking rice by absorption method is here.

*Double the amount of ingredients to cook more with this recipe if you wish.