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Monday, July 22, 2013

5 Spice Beef and Chinese Fried Rice

Initially I was thinking of going for a Thai based rice, with some coconut milk and saffron, but in lack of a proper main dish to go with it, I decided I wanted to show you that Chinese takeout can be done in your own kitchen without a lot of fuss. Now, this recipe requires a lot of fuss… What? No, just kidding, it’s a super easy recipe that you can cook in a flash and impress any Chinese food lover.

For the rice (and this is where I kinda screwed up) make sure you use a type of grain doesn’t stick to one another. Use basmati or jasmine, make sure you don’t try this with Arborio or carnaroli, typical risotto rice. I have to admit that I was too lazy to actually go and buy a bag of basmati so I used the package of Arborio that I already had in my pantry. The taste is good, but it makes things difficult to actually fry the rice. For 1 cup of rice, use 2 cups of water, cook the BASMATI (final warning) rice until it is done or the liquid is absorbed, and set it aside to cool a little.

You will also need: 1 medium onion, diced, 2-3 cloves garlic, 1 thumb sized ginger, diced, some crunchy veggies (peas, beans, water chestnuts, baby carrot, baby corn, etc.), 1 or 2 eggs (depending on how much rice you have), spring onions or chives(optional), soy sauce, sugar, pepper, peanut or sesame oil. You will have to do this in batches, in a wok, so start by cooking the ginger, onion and garlic for 3 minutes in a tsp of oil, set it aside. Next, add in the crunch (you can either get them fresh or frozen, the cooking time is different for each), and stir fry those for another 4-5 minutes tops with the sugar, until they are cooked enough but still hold some serious crunch. Set aside. 

Mix the egg(s)  with 2-3 tbs of soy sauce, beat them together, and cook the eggs like an omelet or scrambled, 2-3 minutes. Set that aside as well. Now, in a tbs of oil add the rice and stir fry it for 2 minutes, then add the other already cooked ingredients and mix them together, add more soy sauce if you feel like it needs salt.

For the beef, again, super easy, just rub the meat with some sesame oil, salt and 5 spice condiment and cook in a hot searing pan for 3 minutes on each side or for how long you want, depending on what degree of rare you want. I used a piece of tenderloin that I cooked roughly 3 minutes on all sides for a medium rare outcome.

Plate the meat, sliced, the rice (with some chives or spring onions on top), and, if you care for it, some wasabi paste to kick things up.


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