Fried rice with minced beef and veggie

When I was young, my mom was always busy with work and housework.  She was a freelance worker and did some sub-contracted work from the factories nearby.  She also took care of the whole family.  I remembered she always made fried rice for us.  This is the best way to use leftovers. My brothers and I were very happy when we had this big dish.  Every time we ate very fast and very very full. 

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve: 2


  • 120g minced beef
  • 90g mixed vegetables
  • 1 large leaf of lettuce (shredded)
  • 1/2 onion (diced)
  • 1 clove shallot (diced)
  • 1 clove garlic (diced)
  • 1 egg
  • 1 tbsp vegetable oil
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1½ tsp salt
  • 1 spring onion (diced)
  • ½ cup rice (cooked and chilled)


  • ½ tsp brown sugar
  • ½ tsp corn flour
  • 1 tsp soy sauce
  • 1 tsp water
  • 1 tsp vegetable oil


1. Season the minced beef with brown sugar, water, corn flour, soy sauce and oil for 15 minutes.
2. Crack an egg in a bowl and add a tiny pinch of salt into it, then use a fork to beat them together.  fried rice2Put a small non-stick pan over low heat and spray oil on the pan.  Pour in the egg and tilt the pan immediately so the egg coats the entire bottom.  Let it cook in 1-2 minutes.  Flip it over with a spatula and cook until it is well done. Gently slide the egg on a chopping board and dice it.  Set aside.
3. Place a non-stick pan over medium heat and add ¼ tsp oil.  Add garlic, shallot and minced beef into the pan.  Brown and breaking it up with a wooden spoon.  Set aside.
4. Meanwhile, heat the oil in a non-stick wok, add the mixed veggie, onion, lettuce, ½tsp salt and water; and gently cook for 3-4 minutes.fried rice3
5. Add the rice.  Stir well and fry for 5 minutes. Tip the cooked beef back to the wok. fried rice5
6. Season with soy sauce and salt.  Add the diced egg and spring onion into the wok.  Keep stir-frying for 1-2 minutes.
  It would be better to avoid using the freshly cooked rice to fry.  The reason is the freshly cooked rice is too sticky and it is difficult to stir-fry.  The best way is to cook the rice one night before and keep it in the fridge.



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