Mongolian Beef Fried Rice

Mongolian beef dish contains a tart aroma of chili and cumin. it\\\'s simple even so satisfying. The up to date scallion and pungent spices flip leftover beef and rice to a feast. It exclusively takes 10 minutes to cook and you\\\'ll finish the whole plate at a lower place 5 minutes!

Have you ever tried to serve noodles or rice dishes as breakfast? we have a tendency to tend to undertake this all the time in China. deep-fried noodles and rice dishes unit of measurement favorite breakfast things in many various Asian countries too, at the side of Japan and Singapore.

The Best deep-fried Noodles at intervals the globe

I had one all told the foremost effective dish noodle dishes in Singapore throughout a business trip. it completely was at alittle restaurant at a lower place the building. I’d ne\\\'er have discovered that place whereas not my co-workers. tho\' I had gone by the place unaided, I all told likelihood wouldn’t have gone at intervals, as a results of it looked very shabby and exclusively had some things on the menu.

It was nearly nine at intervals the morning, but the look was busy and filled with people. There was jointly a 5-meter (16-foot) queue out the outside door. I ordered by following the gang, a chromatic dish noodle flat-topped  with a pair of lonely things of patty. Man, it completely was too damn good! I don’t astuteness they seasoned the noodles, but that they\'d a awfully intense umami vogue that I rarely get from a stir deep-fried dish.

The Magic of stuff

Later, my colleagues blazing its secret. The noodles were deep-fried in lard. No wonder! That explained why the noodles tasted as nice as pork deep-fried noodles, whereas not even alittle piece of meat. It jointly explained why my hair smelled variety of a building area once breakfast, despite the actual fact that I exclusively spent 10 minutes during this restaurant.

The price of miserable hair for the rest of the day may well be a little steep, but the noodles were awing indeed!

Using lard or various sorts of stuff is improbably common in Chinese preparation. I detected from my mama that at intervals the 60s and 70s, poorer families used lard as oil as a results of fat was briefly give. once my people were young, they invariably got a cut of pork fat at a occasional price and used it to make lard reception. They even didn’t dare to fry rice with the lard, as a results of it uses lots of lard and so the dish would merely become too delicious, so they’d eat extra. Instead, they exclusively mixed alittle spoon of pork fat with heat rice and drizzled it with some soy. It created a awfully simple meal vogue much better.

What you will Do With Animals Fat

Using lard to fry rice, noodles or veggies adds plenty of flavor and may produce a noticeable dish as satisfying as a meat dish. presently we are going to afford to use lard to fry rice or add it into various dishes, but we have a tendency to tend to tend to use fat most of the time for health causes.If I ever have lard or grease left over from beef or chicken (like this wonderful chicken fat from making chicken stock), ready to i will be able to reserve it and use it in stir deep-fried dishes. have you ever ever ever tried fries burned with duck fat? Same arrange, same superiority of flavor.

I used some leftover beef and beef fat to cook this Mongolian beef dish. it's very easy and exclusively takes 10 minutes to cook, but tastes 10 times extra awing than ancient dish. it completely was created from leftover beef that didn’t contain any seasoning (originally used to produce beef stock), which i just used some soy, cumin, and seasoning. The finished dish had a tart aroma of spices and so the meat had a fancy savory vogue simply} just usually get from roast beef. The rice homogenised dead with all the ingredients and created true pine State want to remain consumption. this could be the ability of animal fat!

However, if you don’t have any stuff in your stowage, no worries! you can use oil of vegitables instead. The dish won\\'t be as flush in character, but will be still tasty.

A simple dish may well be a comfort dish on behalf of American state year spherical which i eat it usually for weekday breakfast and brunch; that’s the time I rouse lazy and need one issue delicious, but with a mainly empty fridge!

Although I even have shared fancy Thai Chinese dish and vegetable ham cooked rice|dish before, this sort of dish is what we have a tendency to tend to cook on a commonplace, as a results of it exclusively contains some ingredients, provides an honest because of use leftovers, and wishes very little or no time to position on the table!

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This recipe requires cooked (leftover) beef and rice.
For the beef, I used boiled, unseasoned beef. You could also use roast or some other type of beef. If you use seasoned beef, you should reduce the salt used in the recipe.
You could use leftover rice or chilled, freshly cooked rice. To learn how to use rice for stir fried dishes, you can refer to the tips in this post.

Author: Maggie Zhu

Recipe type: Main

Cuisine: Chinese

Serves: 2

Ingredients

• 1 tablespoon beef fat (or vegetable oil)
• 3 eggs, beaten
• 3 cups cooked rice, chilled
• 1 cup cooked beef (roast or boiled), diced
• 1/3 cup green onion, chopped
• 1 tablespoon light soy sauce
• 1 teaspoon cumin powder
• 1/2 teaspoon chili flakes (or powder)
• 1/2 teaspoon salt or to taste
• 

Method

1. Heat oil in a skillet over medium high heat. When oil is warm, add beaten egg and let it cook until the bottom side is cooked but the top is still raw, about 30 seconds.
2. Add rice on top of the egg and chop and stir it with a spatula immediately to coat the rice with the uncooked egg mixture. Keep chopping and cooking the rice until the grains are separated thoroughly, about 3 minutes. If the skillet gets too hot and starts to smoke intensely, lower the heat to medium or low. If the skillet is getting cold and you cannot hear a vibrant sizzle, turn back to medium or medium high heat.
    
3. Spread beef on top of rice and swirl in light soy sauce. Stir a few times to mix. Sprinkle cumin powder, chili flakes and 1/2 teaspoon salt (1/4 teaspoon if the beef is seasoned) over the rice and stir well.
    
4. Add green onion and stir a few times. Turn to low heat and taste the rice. Season gradually with salt, stirring well each time.
   
5. The rice is ready to serve when when the seasonings are mixed evenly and the rice is hot. If you like the mouthfeel of charred rice, turn off heat and let the rice sit a while without stirring. The rice on the bottom will become crispy in 1 to 2 minutes.
6. Serve warm.