This is definitely my favorite fried rice recipe yet. The beef is so the tender and the chili just makes everything so much better. I legit could not get enough of this. You don’t need anything extra with this fried rice. It is also very customizable in that you can use as much chili as you want. It’s totally up to you. I used sesame oil and chili in my sauce but you can replace the oil with either of them. It looks like it’s lot of ingredients but these are things you already have in your pantry.

Recipe 7 servings

what you need

7 cups cold cooked rice

380g thinly sliced beef strips/cuts/chunks ( they just need to be thin enough so they cook faster)

3 eggs whisked

veg oil

Veggies 

3 cups shredded cabbage

1 1/4 cups shredded/grated carrot

1/3 cup thinly sliced spring onions

1 onion, chopped

1 tablespoon grated garlic

Sauce

3 tablespoons + red chili paste* (use more if you wish)

2 tablespoons sesame oil

1 tablespoon chili oil

1/3 cup soy sauce

1 tablespoon sugar

2 tablespoons finely chopped/blended garlic

1 teaspoon freshly grated ginger 

• I make my chili 🌶 paste by blending chilies with very little water until smooth.

• I cooked my rice with a bit of cinnamon and bayleaf to jush it up. You can use whatever spice you prefer or even cook it plain.

• You can substitute chili oil with vegetable oil. Obviously chili oil has more flavor but it’s alright if you don’t have it. 

Directions

Combine all the ingredients to make the sauce. Pour 1/2 of the sauce over the beef and allow it marinate inside the fridge for at least 1 hr. Set the rest aside for later.

Fry the egg and then chop up into smaller pieces. Set aside for later.

To make the fried rice, heat 2 tablespoons of oil over medium high heat. Pour beef (including the sauce it was marinated in) into the hot oil. Fry for 4 mins then add the onion and garlic. Stir then add the shredded cabbage. Cook until cabbage just begins to wilt, about 4 mins then add the shredded carrot and the fried eggs. Stir and add the cold cooked rice. Stir everything together then add the rest of the sauce you set aside. Stir, taste and adjust seasoning. Add the spring onions then turn the heat off.

For more flavour, you ca cook the rice in my chicken stock.