Fried rice with spiced beef

Recipe by:

The perfect way to use spiced beef leftovers from Christmas, the key is frying the spiced beef first in some oil so that it is really crispy

Fried rice with spiced beef

SERVES

2

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Main

Method

  1. Heat one tablespoon of oil in a medium frying pan over a medium-high heat. Add the spiced beef to the pan, tossing it often, until you get it nice and crispy. Remove from the pan and set aside.

  2. Add another 2 tablespoons of oil to the pan and add the onion, cooking until translucent. Add the ginger and the sambal oelek, stirring everything around the pan. Season lightly with salt and pepper and transfer the onion mixture to the bowl along with the spiced beef and mix them together.

  3. Cook the cashews in the same pan for a minute or two until starting to brown lightly. Transfer to the spiced beef and onion mixture.

  4. In the same frying pan, heat another tablespoon of oil over medium-high heat. Add the egg first, moving it around the pan until it starts to pick up some of the leftover sauce and begins to scramble. Add the rice next and move around the pan, so that the rice and the scrambled egg are well combined and beginning to crisp slightly. Add the onion and spiced beef mixture to the pan and combine well with the rice, cooking until everything is hot and bubbling in the pan.

  5. Serve into two bowls and eat with chopsticks.

Ingredients

  • 4 tbsp olive oil

  • 100g cooked spiced beef, sliced thinly 

  • ½ onion, thinly sliced 

  • 1 thumb of ginger, peeled and grated 

  • 1 tbsp of sambal oelek (chilli sauce) 

  • handful of salted, roasted cashews, roughly chopped 

  • 1 egg, beaten 

  • 300g cooked rice, cooled

  • sea salt

  • black pepper 

  • soy sauce, to taste 

Method

  1. Heat one tablespoon of oil in a medium frying pan over a medium-high heat. Add the spiced beef to the pan, tossing it often, until you get it nice and crispy. Remove from the pan and set aside.

  2. Add another 2 tablespoons of oil to the pan and add the onion, cooking until translucent. Add the ginger and the sambal oelek, stirring everything around the pan. Season lightly with salt and pepper and transfer the onion mixture to the bowl along with the spiced beef and mix them together.

  3. Cook the cashews in the same pan for a minute or two until starting to brown lightly. Transfer to the spiced beef and onion mixture.

  4. In the same frying pan, heat another tablespoon of oil over medium-high heat. Add the egg first, moving it around the pan until it starts to pick up some of the leftover sauce and begins to scramble. Add the rice next and move around the pan, so that the rice and the scrambled egg are well combined and beginning to crisp slightly. Add the onion and spiced beef mixture to the pan and combine well with the rice, cooking until everything is hot and bubbling in the pan.

  5. Serve into two bowls and eat with chopsticks.

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