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beef and shiitake fried rice

Sat, 2 January, 2021

⯆ JUMP TO RECIPE

The best dishes in the world are cooked twice: toast, chips, biscotti – and fried rice.

beef fried rice cuisinefiend.com

We have got into fried rice big time recently. At least once or twice a week it’s anything fried rice for dinner. Beef fried rice, pork fried rice, prawn fried rice – and I plan to put bacon and chorizo sausage to test in the near future.

Of course it would be fusion but what’s wrong with that? If other ethnicities invented an absolutely delightful, frugal and nutritious dish template, why can everybody not benefit? We’d be on a diet of ham and eggs if it weren’t for foreign influences in cooking.

Fried rice of course originated as a vessel for leftovers: cold cooked rice with whatever was at hand. Apparently, it used to be served at the end of Chinese banquets or receptions, to demonstrate that the host has been generous to the whole extent of their larder. Scraping out the barrel for the guests, in other words.

Cold fried rice

I love fried rice so much it’s my go-to Chinese takeaway dish. But it’s just as good to make at home, even from scratch, with one huge caveat: the rice must be fridge cold for frying.

How to cook rice?

All the various techniques and appliances for cooking rice are rendered useless when there’s frying at the end of the road: you can simply boil it like pasta.

fried rice with beef cuisinefiend.com

A large pan of salty water, a rolling boil for 8-10 minutes – 25 for brown rice - that’s all it takes. Drain and cool enough to safely transfer into the fridge; I might be old-school but I never put steaming hot food into the fridge. And then the world is your fried rice.

Egg fried rice?

Egg as an ingredient is a contentious issue. Some super-authentic authorities instruct to fry a little omelette from the egg before you even take the rice out of the fridge, slice it and add to the rice at the very end.

beef mushroom fried rice cuisinefiend.com

I think of egg in the rice as a kind of dressing rather than an ingredient, so I prefer to scramble it into the rice last thing. Sometimes, like in this recipe, I skip it altogether. I have no problems with egg whatever shape or form but the Weather Man does – he’s not an eggy person.

A little beef goes a long way

It’s a beef fried rice after all, beef is the seasoning and flavouring rather than the bulk of an ingredient. That’s why I like to make it with scraps of fillet beef or rib eye. If I cook steaks and the meat needs a trim, or one steak is unfairly larger than others, I’m happy: there’s my beef fried rice in the near future.

Obviously, it’s great with flank or rump as well, and there’s nothing stopping you from buying the meat with the rice dish in mind, but the above is just a tip.

special fried rice cuisinefiend.com

And last but very important: furikake. It is such a great topping for rice I don’t know how I survived before I knew of it. You can now buy it in leading supermarkets or online suppliers. Or you can make your own by crushing nori flakes with black and white sesame seeds. You’ll be amazed how quickly a jar of it will go!

beef and shiitake fried rice

Servings: 4Time: 30 minutes

INGREDIENTS

  • For the beef and marinade:
  • 150g beef fillet or sirloin, chilled
  • ½ tsp salt
  • ¼ tsp white pepper
  • ½ tsp cornflour
  • 1 tbsp. dark soy
  • 1 tbsp. sesame oil
  • For the stir fry:
  • 200g long grain rice
  • salt
  • 200g shiitake mushrooms
  • 2 celery sticks
  • 1 medium carrot
  • 2 tbsp. groundnut oil
  • 50g frozen peas, thawed
  • For the sauce:
  • 2 tbsp. light soy sauce
  • 1 tbsp. dark soy sauce
  • 1 tbsp. sesame oil
  • ½ tsp brown sugar
  • 2 tbsp. Shaoxing wine
  • To serve:
  • furikake seasoning
  • chilli oil


METHOD

1. Cook the rice early enough so it can cool down completely – for fried rice it needs to be fridge cold. Put a large pan of salted water to the boil. Add the rice to the boiling water and cook for 10 minutes, until al dente. Drain and set aside to cool, then place in the fridge for at least 30 minutes. If you have cold, leftover rice, go straight on.

how to cook rice cuisinefiend.com

2. Slice the beef thinly (it’s easier when chilled) then cut it into thin strips. Mix the marinade ingredients in a bowl and toss the beef in it. Set to a side while you prepare the rest of the stir fry.

marinating beef cuisinefiend.com

3. Slice the mushrooms. Cut the celery and carrot into matchsticks. Stir all the sauce ingredients together and set aside.

beef fried rice ingredients cuisinefiend.com

4. Heat 1 tbsp. of oil in the wok. Add the beef and leave without stirring for a few seconds. Then toss it about and almost immediately remove from the wok as it will sear almost instantaneously.

5. Add the other tablespoon of oil to the wok. Add the shiitake mushrooms and stir fry for a couple of minutes until cooked. Remove them from the wok into the bowl with beef.

frying beef mushrooms cuisinefiend.com

6. Add the celery and carrot and stir fry for a minute. Add the rice, stir the celery and carrots into it then let it sit in the wok to crisp underneath for 2 minutes. Stir to turn it over and cook for another minute. Add the peas and stir in.

how to beef fry rice cuisinefiend.com

7. Pour in the sauce around the sides of the wok and stir the rice. Return the beef and mushrooms to the wok and stir fry for a minute.

cooking beef fried rice cuisinefiend.com

8. Divide the rice between serving bowls, sprinkle with furikake and drizzle with chilli oil. Serve immediately.

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