Pork fried rice might be one among my favored dishes on a fashionable chinese language takeout menu (as a minimum when you get to the fried rice column). Stir-fried pork with onions, peas, and of course, a little wok hei is a powerful mixture this is regularly taken for granted. Judy would trust me because, quickly once we met, i discovered it become her preferred fried rice dish also! (That turned into one of many stuff that sealed the deal for me!) All kidding aside, even nowadays, when we are journeying and in want of sparkling veggies, we seek out the closest chinese language take-out restaurant to get our repair of inexperienced greens and bask in a great take-out style beef fried rice.
One topic of overdue on the blog is whether or not or not one should use MSG (Monosodium Glutamate, study more approximately it right here). generally, part of the deal with of ordering take-out is the taste raise that comes from having a touch MSG added to every dish. We don’t have to inform you that MSG is still pretty arguable—some say it’s satisfactory, others say it’s an endemic on food. just take a look at out some feedback in our egg drop soup put up to peer the dialogue among our readers! however as a child of two chinese restaurant owners, i would be mendacity if I stated that a touch MSG right here and there doesn’t upload a splendid kick and that not possible-to-deny restaurant first-rate pork fried rice.
Including MSG is usually elective, but in case you’re curious approximately it and also you don’t have any allergic reactions, i have to mention that this beef fried rice recipe is the precise possibility to try including a half of teaspoon to determine for your self.
For the beef:
- 10 ounces flank steak, cut into bite-sized pieces
- ¼ teaspoon salt
- 1 tablespoon water
- Pinch of baking soda (optional, but good for tougher cuts of meat)
- 1 teaspoon dark soy sauce (mushroom flavored preferred)
- 1 teaspoon cornstarch
- 1 teaspoon oil
For the rest of the dish:
- 1 tablespoon hot water
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons regular or light soy sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon MSG (totally optional!)
- Fresh ground white pepper
- 5 cups cooked rice
- 3 tablespoons canola oil, divided
- 2 eggs, beaten
- 1 medium onion, diced
- ¾ cup peas
- 1 scallion, chopped
- 1 tablespoon Shaoxing wine
- First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef…but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
- Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
- Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
- With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.
- Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
- Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei! At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
- Serve immediately, and, if you’re like us, don’t forget some homemade chili oil!