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Fried Rice with Chilli Beef

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Serves: 4
Ingredients:
225g / 8 oz beef fillet
375g / 12 oz long-grain rice
4 tbsp groundnut oil
3 onions, peeled and thinly sliced
2 hot red chillies, deseeded and finely chopped
2 tbsp light soy sauce
2 tsp tomato paste
salt and freshly ground black pepper
2 tbsp milk
2 tbsp flour
15g / 1/2 oz butter
2 medium eggs
Method:

Trim the beef fillet, discarding any fat, then cut into thin strips and reserve. Cook the rice in boiling salted water for 15 minutes or according to packet directions, then drain and reserve.

Heat a wok and add 3 tablespoons of oil. When hot, add 2 of the sliced onions and stir-fry for 2-3 minutes. Add the beef to the wok, together with the chillies, and stir-fry for a further 3 minutes, or until tender.

Add the rice to the wok with the soy sauce and tomato paste. Stir-fry for 1-2 minutes, or until piping hot. Season to taste with salt and pepper and keep warm. Meanwhile, toss the remaining onion in the milk, then the flour in batches. In a small frying pan fry the onion in the last 1 tablespoon of oil until crisp, then reserve.

Melt the butter in a small omelette pan. Beat the eggs with 2 teaspoons of water and pour into the pan. Cook gently, stirring frequently, until the egg has set, forming an omelette, then slide on to a clean chopping board and cut into thin strips. Add to the fried rice, sprinkle with the crispy onion and serve immediately.


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