Monday, 23 March 2015

Spicy Beef Fried Rice

This Spicy Beef Fried Rice makes a quick and easy Asian-inspired midweek meal.

The key to making a great fried rice is to cook your rice before hand and make sure it is completely cool before using it. This helps to ensure you get the great, individual grains of rice we get in our Chinese takeout/restaurant dishes. 

Fried rice dishes are great because they are so versatile - you can just add whatever vegetables you happen to have in your fridge or freezer. That's what we did here and it turns out lovely. 

Spicy Beef Fried Rice

Serves 4

1 1/2 Cups long grain rice
400 g rump steak
3 eggs, lightly beaten
1 red onion, sliced
1 bell pepper, sliced
1/3 Cup sweet corn
1 red chili, finely diced
3 cloves garlic, crushed
1 large carrot, sliced
2 Tbsp low sodium soy sauce
1 Tbsp chili sauce (e.g. Sriracha)
2 Spring onion (scallion), finely sliced

1. Cook the rice according to the package directions and chill well.

2. Heat a skillet or fry pan until very hot and cook the steak to your liking. Set aside to rest, before cutting into slices. In a small fry pan, cook the lightly beaten eggs on both sides, set aside to cool before rolling up and cutting into thin slices.

3. Heat a dash of oil in a wok or large fry pan. Stirfry the vegetables for a couple of minutes, add the rice, soy sauce, and chili sauce. Stir fry well to mix. Add the steak and egg and toss until heated through.

4. Divide into bowls and garnish with spring onion.


  1. My 3 favorite things, spicy, beef and fried rice. This is a lovely dish.

  2. Dear Nicole, this sounds so, so good! I love it...a one-bowl feast! xo, Catherine

  3. Looks great. A lovely balance of textures and flavours.