How to make fried rice with beef and cucumber, simple and delicious

Fried rice with pickled cabbage is a familiar dish but always makes diners hard to resist thanks to the harmonious combination of the sour taste of pickled cabbage, the soft sweetness of beef and the crispy, fragrant golden rice grains. The dish is easy to make, the ingredients are simple, nutritious, suitable for breakfast, lunch or dinner.

Served hot with cucumber, fresh chili and a bowl of soy sauce, beef and cucumber fried rice brings a rich, warm flavor like a standard home-cooked meal.

Ingredient

• Cold rice, dry and loose grains
• Fresh beef
• Pickled cabbage
• Chicken eggs
• Chopped shallots, chopped garlic
• Cucumber, fresh chili

Spices: Seasoning powder, fish sauce, sugar, soy sauce, ground pepper, MSG

Making

Step 1: Prepare ingredients

• Thinly slice beef, marinate with cooking oil, fish sauce, pepper and minced garlic for 15 minutes.
• Rinse the pickled cabbage to reduce the saltiness, drain, and chop finely. If too sour, blanch in boiling water first.
• Crush the cold rice and beat the eggs separately.

Step 2: Stir-fry beef

Fry shallots with a little oil, add beef and stir-fry quickly over high heat until rare. Remove to a separate plate to keep the meat tender and not tough.

Step 3: Stir-fry pickles

In the same pan, saute garlic, add pickled cucumber, season with seasoning powder and sugar. When the cucumber is firm, add the stir-fried beef, stir well and turn off the heat.

Step 4: Fry the rice

• Using a large pan, add cooking oil. When the oil is hot, add the cold rice and stir quickly over high heat.
• Add eggs, stir until rice grains are golden brown and crispy, season with a little fish sauce and MSG for flavor.
• Add the beef and cucumber mixture and stir for a few minutes to let the rice absorb the spices.

Step 5: Finish and enjoy

Sprinkle with green onions and ground pepper, scoop rice onto a plate, serve hot with cucumber, fresh chili and a bowl of soy sauce.

Tips:

• Using cold rice in the refrigerator helps the rice grains to be firm and not mushy when fried.
• Beef should be stir-fried separately to keep it tender.
• Using a thick, non-stick pan will help the rice become more crispy and delicious.

Quoc Duong