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Mince Fried Rice

Mince Fried Rice

Mince Fried Rice

This beef fried rice is a one-pot meal that is both affordable and delicious. This recipe is super versatile, so if you don’t have some of the vegetables use what you have leftover in the fridge.
6
SERVES
30
PREP TIME
12
COOK TIME

Ingredients

Mince Fried Rice

500g Rocket Angus beef mince

1 1/2 cups white rice

3/4 tsp salt

2 eggs

2 tbsp oil

1 onion, diced

2 garlic cloves, crushed

1 tbsp soy sauce

2 carrots, grated or finely chopped

2 cups mixed vegetables

1/4 cabbage, finely sliced

 

Sweet Soy Sauce

2 tsp brown sugar

1/4 cup soy sauce

Method

  1. Place rice, 2¼ cups water and salt into a medium pot and bring to the boil.
  2. Once it starts to boil, turn it right down to the lowest heat and pop on the lid. Cook for 12 minutes, turn off, leave the lid on (do not lift it off) for 8 minutes.
  3. While rice is cooking prepare vegetables.
  4. Using a fork, whisk the eggs with a pinch of salt.
  5. Put ½ tablespoon of oil in a large frypan, heat oil gently and pour eggs in.
  6. Let them cook to form an omelette, this should take around 2 minutes.
  7. Once cooked pop onto a plate and set aside to cool a little. Roll up the omelette and slice to make long strips.
  8. In a small pot combine the brown sugar and soy sauce.
  9. Warm on a low heat on the stove until sugar has dissolved. Set aside.
  10. Add 1½ tablespoons of oil to the frypan. Add onions and on a medium heat, gently fry for 2-3 minutes till golden.
  11. Turn up heat a little, add garlic and mince.
  12. Break up mince with a wooden spoon as it is frying.
  13. When mince is browned add 1 tablespoon soy sauce and stir through.
  14. Add grated carrot, frozen vegetables, cabbage and ½ cup of water to mince and stir.
  15. Pop the lid on your frypan, turn down to medium heat and allow vegetables to cook through for 3-4 minutes.
  16. Stir through the sweet soy sauce.
  17. Serve mince fried rice in a bowl with a few strips of omelette on top.

Recipe courtesy of recipes.co.nz. It was originally published here and is republished with permission.

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