Beef Fried Rice
Ingredients: oyster sauce, light soy sauce, white pepper, cooking wine, cornstarch · 8 min cook time · 415kcal · ~₩8,620
Ingredients
1tablespoon oyster sauce, 1teaspoon light soy sauce, 0.25teaspoon white pepper, 1teaspoon cooking wine, 1teaspoon cornstarch, 1tablespoon water, 1tablespoon oil, 10g ginger, 20g green onions, 200g beef, 300g rice, 2개 eggs
Instructions
1. Wash the rice a couple of times and cook it in an Instant Pot.
2. Prepare the beef by flattening the slices and making them partially overlap, then cut them into strips.
3. For the beef marinade, combine one tablespoon of oyster sauce, 1 teaspoon of light soy sauce, 1/4 teaspoon of white pepper, 1 teaspoon of cooking wine, 1 teaspoon of cornstarch, and 1 tablespoon of water.
4. Coat the wok with oil by giving it a swirl. Cook the eggs for 15 to 20 seconds before transferring them into a bowl.
5. Spread the beef out slightly and let it sit for 20 seconds without stirring so the bottom can cook for a bit. Use a spatula to get under the beef and fold it over so the rest of the meat can be cooked. Leave the side untouched for 20 seconds as well. Increase the heat to ensure the beef will brown and create a crust that seals in the meat juices. Cook until about 80% cooked through before transferring it into a bowl.
6. Stir fry the ginger for 15 to 20 seconds until fragrant.
7. Add all the rice and spread it out in the wok. Turn the heat down to low and let the bottom of the rice cook for a while without stirring. After about 30 seconds, loosen up the rice and give it a good stir for it to break up into individual grains.
8. Turn the heat setting up to medium high. To make the rice fragrant, spread it out in the wok and let it fry without stirring for about 15 seconds. Repeat this step several times so almost every grain gets its chance.
9. Stir well to distribute all the flavors. Stir in the chopped green onions for about 20 seconds on medium heat, just enough to warm them up and take the raw edge off.
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