Beef/Pork Fried Rice

Here is my recipe for an Indo-Chinese Style Beef or Pork Fried Rice. Here in the US, I normally don’t buy Chinese Beef/Pork Fried Rice since the meat is mostly tough and often not cooked until well-done. In this recipe, I have fried the meat before mixing it with the rice. Alternatively, you can use Stewed Meat.

Beef/Pork Fried Rice

Ingredients

1. Long Grain Rice – 2 cups
2. Beef/Pork Sliced into thin strips of 1/4 ” thickness – 1/2 lb or 250 grams
3. Eggs – 2
4. Diced Onions – 1 small
5. Fresh/Frozen Green Peas – 3/4 cup
6. Diced Carrots – 3/4 cup
7. Finely Chopped Spring Onions – 1/2 cup each (White & Greens separated)
8. Tomato – 1 (Alternatively, use 1 tbsp Tomato Ketchup)
9. Soy Sauce – 2 tbsp
10. Chilly Garlic Sauce – 2 tsp
11. Fish Sauce – 1 tbsp
12. Black Pepper Powder – 1/2 tsp (Optional)
13. Oil/Butter – 4 tbsp
14. Water – 3 to 3.5 cups (depending on the Rice used)

For Marinating the Meat

1. Turmeric Powder – 1/2 tsp
2. Home Made Garam Masala Powder – 1 tsp
3. Red Chilly Powder – 2 tsp (Alter according to your Spice Tolerance)
4. Meat Masala Powder – 1 tbsp (optional)
5. Pepper Powder – 1 tsp
6. Ginger Garlic Paste – 1 tbsp
7. Salt – to taste

Preparation Method

1. Soak the rice for half an hour. You can skip this step of you are in a hurry.
2. Wash the rice and allow the water to drain completely.
3. Meanwhile, wash the meat thoroughly and drain all water. Cut it into thin strips.
4. Marinate the meat with all the above ingredients and keep it aside for 10-15 minutes.
5. If using frozen peas, defrost in a microwave. Chop all the vegetables and keep aside.
6. Heat oil in a non stick frying pan and shallow fry the meat until browned on both sides. You need to fry each side for atleast 5 minutes so that it browns well. Remove the strips and drain onto paper towels.
7. Heat 2 tbsp oil/butter in a wide non-stick pan and add the well-drained rice.
8. Stir fry the rice until it begins to change color lightly.
9. Add 3 to 3.5 cups of water to the pan along with salt to taste. Increase heat, cover and bring to a rolling boil.
10. Reduce heat to low and cook covered for 8-10 minutes until all water has been absorbed by the rice.
11. Remove the pan from stove top. Open the pan and fluff the rice with a fork. Spread it on a baking tray or pan and allow the rice to cool.
12. Meanwhile lightly shred the fried meat using a food processor. You can pulse it once or twice. Be careful, that the meat doesn’t get minced or powdered.
13. Heat 2 tbsp oil in another non-stick pan or wok. Throw in the diced onions and whites of spring onions. Saute on high heat for 2 minutes.
14. Add the carrots and stir fry for 3-4 minutes.
15. Throw in the green peas and tomatoes. Saute for a few minutes
16. Add the shredded meat to the pan and saute for a minute. Push the vegetables and meat to the edges of the pan or wok.
17. Beat the eggs and add it to the center of the pan. When it begins to set, scramble it well.
18. Reduce heat to medium-low and add 2 tsp Chilly Garlic Sauce, 2 tbsp Soy Sauce and 1 tbsp Fish Sauce. Mix everything and stir fry for a minute.
19. Switch off the heat and slowly add rice to the pan. Mix everything carefully or else the rice may break. Sprinkle pepper powder if needed. Do a taste test and add more Soy Sauce if needed.
20. Garnish with spring onion greens. Serve with any side dish like Chilly Chicken.