Ingredients
2 tbsp canola oil
1/4 brown onion, roughly chopped
2 garlic cloves, finely chopped
120gm cooked rump steak, diced
1 small carrot, diced
3 green beans, diced
1/4 cup frozen peas
1/4 cup tinned corn kernels, drained
1 cup cooked basmati rice
1 egg, whisked
1 green onion, sliced on the diagonal
1 tbsp Mirin
1 tbsp oyster sauce
1 tbsp soy sauce
pinch of salt
pinch of turmeric
Method
1. Heat the oil in a skillet over medium-high heat.
2. Add onion and garlic. Stir and cook until translucent – about 1.5 minutes.
3. Add carrot and green beans. Stir and cook for 2 minutes.
4. Add the steak. Stir and cook for 1 minute.
5. Add rice. Stir and cook for 1 minute.
6. Add Mirin, oyster sauce and soy sauce. Stir and cook for 1 minute.
7. Push rice mixture to side of pan, add a little more oil and add the egg mixture. Stir to scramble the egg, and cook through thoroughly – about 2 minutes.
8. When egg is scrambled, well-cooked and slightly browned, stir everything together.
9. Taste and add salt, if needed.
10. Add turmeric and stir thoroughly.
11. Sprinkle green onion slices on top and serve.
Serves one very hungry person, or two people as a side dish.
Notes
1. This a hands-on and watch dish, not a stand back dish. Keep the heat quite high and keep stirring. I don’t have a wok but that would work very well.
2. Substitute any other meat for the steak (I just had some leftover rump on hand): cooked pork, chicken, lamb, or bacon would work well. You could also leave the meat out altogether for a vegetarian version.
3. I used basmati rice but pretty much any kind of rice will work.
4. Do taste test and add salt or sauces if needed. Could probably take a pinch of pepper, too, or even chilli flakes if you like it spicy.
4. The turmeric is just to add a nice bit of colour.
This is an adaptation of the Chicken Fried Rice recipe from Nagi Maehashi’s book Tin Eats Cookbook: Dinner. There’s also a version of the recipe online.