{"id":18658,"date":"2019-12-31T14:36:17","date_gmt":"2019-12-31T14:36:17","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/how-to-cook-beef-fried-rice-niu-rou-chao-fan\/"},"modified":"2019-12-31T14:36:17","modified_gmt":"2019-12-31T14:36:17","slug":"how-to-cook-beef-fried-rice-niu-rou-chao-fan","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/how-to-cook-beef-fried-rice-niu-rou-chao-fan\/","title":{"rendered":"How to cook Beef Fried Rice\u725b\u8089\u7092\u996d"},"content":{"rendered":"<\/p>\n<p>  \tAs with all fried rice recipes, beef fried rice is a dish of leftovers.<\/p>\n<p>  \t<strong>Ingredients:<\/strong><\/p>\n<p>  \t8 ounces flank steak, cut into thin strips<br \/>  \t.<br \/>  \t<strong>Marinade:<\/strong><br \/>  \t1 1\/2 tsp. dark soy sauce<br \/>  \t1 1\/2 tsp. light soy sauce<br \/>  \t1\/2 tsp. sugar<br \/>  \t1\/4 tsp. Asian sesame oil<br \/>  \tPinch of white pepper<br \/>  \t3\/4 tsp. cornstarch<br \/>  \t.<br \/>  \t<strong>Other:<\/strong><br \/>  \t1 large egg<br \/>  \t1\/4 tsp. salt<br \/>  \t3 TB peanut or vegetable oil, for stir-frying<br \/>  \t1 tsp. minced garlic<br \/>  \t1\/2 onion, chopped<br \/>  \t4 cups cold leftover cooked rice<br \/>  \t1\/2 cup frozen peas, thawed or fresh peas<br \/>  \t1\/4 cup shredded carrot<br \/>  \t1 1\/2 &#8211; 2 green onions (scallion, spring onion), finely chopped<\/p>\n<p>  \t<strong>Preparation:<\/strong><\/p>\n<p>  \tAdd the marinade ingredients to the beef, stirring to combine. Let stand while preparing other ingredients (at least 10 minutes).<\/p>\n<p>  \tLightly beat the eggs with the salt.<\/p>\n<p>  \tHeat 1 tablespoon oil in a preheated wok on high heat. When the oil is hot, add the minced garlic. Stir-fry for a few seconds until aromatic, then add the onion. Stir-fry for 1 &ndash; 2 minutes, until it starts to brown and soften. Add the beef and let brown briefly, then stir-fry until it changes color.<\/p>\n<p>  \tHeat 2 tablespoons oil in the wok. Reduce the heat to medium. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps.<\/p>\n<p>  \tAdd the peas and shredded carrot, stirring to combine.<\/p>\n<p>  \tMake a room in one corner of the wok and pour in the beaten egg. Scramble the egg and then combine with the fried rice. Stir in the chopped green onion. Do a taste test and add a bit more salt and\/or pepper if desired. Serve hot.<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-638019642\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>As with all fried rice recipes, beef fried rice is a dish of leftovers.  \tIngredients:  \t8 ounces flank steak, cut into thin strips<br \/>\n  \t.<br \/>\n  \tMarinade:<br \/>\n  \t1 1\/2 tsp. dark soy sauce<br \/>\n  \t1 1\/2 tsp. light soy sauce<br \/>\n  \t1\/2 tsp. sugar<br \/>\n  \t1\/4 tsp. Asian sesame oil<br \/>\n  \tPinch of white pepper<br \/>\n  \t3\/4 tsp. cornstarch<br \/>\n  \t.<br \/>\n  \tOther:<br \/>\n  \t1 large egg<br \/>\n  \t1\/4 tsp. salt<br \/>\n  \t3 TB peanut or vegetable oil, for stir-frying<br \/>\n  \t1 tsp. minced garlic<br \/>\n  \t1\/2 onion, chopped<br \/>\n  \t4 cups cold leftover cooked rice<br \/>\n  \t1\/2 cup frozen peas, thawed or fresh peas<br \/>\n  \t1\/4 cup shredded carrot<br \/>\n  \t1 1\/2 &#8211; 2 green onions (scallion, spring onion), finely chopped<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18658","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":165,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/comments?post=18658"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18658\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/media?parent=18658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/categories?post=18658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/tags?post=18658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}