Teriyaki Beef Fried Rice Recipe
There's beef, there's Teriyaki, there's rice... and it's fried. So I think this qualifies as a 'Fried Rice Recipe'. True it probably doesn't conform to Chinese fried rice recipe style guidelines, and you won't find this at the Chinese restaurant takeout; but it is damn good, and you may eat it all in one sitting.
Ingredients:
1 cup (250 mL) uncooked basmati Rice
1½ cups (375 mL) water or beef or chicken broth
200g beef
¼ tsp (1 mL) baking soda
1 tsp (5 mL) corn starch
Black pepper to taste
2-4 Tbsp (30-60 mL) Teriyaki sauce to taste
(Our Teriyaki Sauce Recipe: https://youtu.be/phCW6Er6HpQ)
Thumb of ginger to taste
1 bunch (150g) broccoli
2 (120g total weight) carrots
1 bunch (100g) green onions
½ onion (50g)
2 eggs
1 cup (250 mL) frozen peas
A few dashes of Shichi-mi tōgarashi
High heat cooking oil like grapeseed.
Our Teriyaki Sauce Recipe: https://youtu.be/phCW6Er6HpQ
Method:
Cook the rice by the dry method: 1 part rice to 1.5 parts liquid.
When cooked spread on a sheet tray and leave to dry out for about an hour.
Slice up the beef into small strips or cubes.
Mix the beef in a bowl with the corn starch, baking soda, pepper, and teriyaki sauce.
Prep the veg by cutting into small even, easily cooked dice.
Par steam the broccoli florets.
Crack the eggs into a bowl and fork mix them.
Heat the wok over high heat, pour in some oil.
Scramble the eggs and then place in a bowl.
Stir fry the beef until just cooked, and then place in the bowl with the cooked egg.
Stir fry the onions, and then place in the bowl with the cooked egg and beef.
Repeat with the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, and the frozen peas.
Add the cooked rice to the wok, and stir until heated through.
Add the cooked / reserved items back to the wok, and stir until heated through.
Check the seasoning and adjust with more teriyaki sauce if desired.
Sprinkle on some Shichi-mi tōgarashi .
Sprinkle with reserved green onion tops before serving.
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