beef vegetable fried rice

Preparation time 10 minutes Cooking time 10 minutes 2 tablespoons groundnut oil 2 garlic cloves, crushed 2 bird’s eye chillies, finely chopped 2 shallots, cut into thin wedges 250 g lean beef, cut into thin strips 1 green pepper, deseeded and cut into strips 125 g baby corn, halved lengthways 125g straw mushrooms, trimmed  2 tablespoons fish sauce 1/2 teaspoon sugar 1 tablespoon light soy sauce 300 g freshly cooked jasmine rice or long-grain rice, cooled 4 spring onions, cut into thin rounds handful of coriander leaves, torn Heat the oil in a nonstick wok or large frying pan over a high heat until the oil starts to shimmer. Add the garlic, chillies, shallots and beef and stir-fry for about 2-3 minutes until the beef begins to colour.

Add the green pepper, baby corn and mushrooms and stir-fry for 2 minutes.

Stir the fish sauce, sugar and soy sauce into the pan and cook for a few more seconds, then add the rice and spring onions and toss together for about 1-2 minutes until the rice is piping hot. Stir in the corian-der and serve.

For mixed vegetable fried rice, follow the recipe for Beef Vegetable Fried Rice, omitting the beef and stir-frying the garlic, chilli and shallots for few seconds, then stir in the remaining vegetables as for Beef& Vegetable Fried Rice, adding125 g sliced broccoli florets and75g(3oz)bean sprouts.con tinue with the recipe as for Beef& Vegetable Fried Rice.

qingquang

See author's posts