Dish of Beef Fried Rice
(click to enlarge)

Beef Fried Rice


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 3 main
**
45 min
Prep		 A very tasty stir fry of rice and beef in that Thai style. Easy to make, quick to cook, and makes an attractive presentation.

8
8
1
6
12
1
1
1
1-1/2
1/2
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ar
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ar
oz
oz
T
oz
oz
cl
lrg
T
T
t
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Beef lean
Tomato
Tomato Sauce
Onion
Rice, Cooked (1)
Garlic
Egg
Fish Sauce (2)
Oil / Lard (3)
Salt
-- Garnish
Cucumber slices (4)  
Cilantro leaves
-- Serve with
Chili Vinegar (5)
Do-Ahead   -   (8+ hrs)
  1. Wash RICE well, and cook with the minimum amount of water needed. Grains should be separate, but cooked fully through. Refrigerate for 8 hours or overnight.
Prep   -   (30 min)
  1. Slice BEEF into pieces about 1/8" thick by 2" long and 3/4 inch wide, or whatever works with your beef.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch dice. Mix with Tomato Paste.
  3. Quarter ONION lengthwise and slice thin crosswise. Mix with Beef.
  4. With wet hands fluff RICE well.
  5. Chop GARLIC small.
  6. Beat EGG lightly.
  7. Dice TOMATO large, mix with Tomato Sauce.
  8. Prepare Garnishes.
Run   -   (12 min)
  1. In a wok or spacious sauté pan, heat OIL and fry Garlic over moderate heat until it is just starts to color. Stir in Beef Onion mix, turn heat to high and fry stirring until beef has completely lost it's raw color, any exuded liquid has evaporated, and it's cooked through.
  2. Stir in EGG to coat beef and onions, about 45 seconds.
  3. Stir in Rice and fry stirring for 2 minutes to warm well.
  4. Stir in Tomato mix, Fish Sauce and Salt. Fry stirring about 1 minute to warm.
  5. Serve with Cucumber slices along edge of dish, Cilantro Leaves sprinkled over and Chili Vinegar Sauce on the side.
NOTES:

  1. Rice:

      12 ounces is about 2 cups loosely packed. 1 cup raw rice makes about 17 ounces cooked. This should be long grain rice, completely cold, preferably made a day or two ahead and refrigerated. This changes its starch composition for easier frying.

  2. Fish Sauce

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  3. Oil / Lard:

      The traditional frying media in Thailand is Lard, and, if you use it, you will have a lot less trouble with rice sticking to the pan. Lard has a health profile better than butter, and is far and away better for you than the trans fats and denatured omega-6 oils the AHA has told you to use. Do render your own lard though, it's easy. For details see our Lard page.

  4. Cucumber

      This should be Persian, Japanese, or some other narrow variety that need not be peeled or seeded.

  5. Chili Vinegar Sauce

      This is one of the essential Thai table condiments. With this you can make the recipe mild, but still satisfy those who like Thai chili heat. See our recipe Chili Vinegar Sauce
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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