Scallion Beef Fried Rice

Steps

How to make it

Prep 8 min · Cook 12 min

1. Fluff 1 bowl of cooked rice with chopsticks to break up clumps; if using day-old cold rice, sprinkle 1–2 tsp water first. Slice 100 g beef against the grain into thin strips or small cubes. Chop 2 scallions, keeping whites and greens separate.
2. In a small bowl, stir together 1.5 tbsp soy sauce and a pinch of salt; set aside.
3. Heat a skillet over medium-high heat with 1 tbsp cooking oil. When hot, stir-fry the beef and scallion whites for 1–2 minutes until colored; transfer promptly to a plate.
4. Add 1 tbsp cooking oil to the same pan. Toss in the rice over high heat and stir-fry for 2–3 minutes until grains are separate and lightly smoky.
5. Return the beef and pour in the sauce mixture; stir-fry over high heat for 1 minute until everything is evenly coated.
6. Scatter the scallion greens and toss for 10 seconds. Taste and add a pinch more salt if needed.
7. Plate and serve while hot.

Tips & storage

Make it easier

• High heat and quick hands give the best grain separation.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best eaten right away; for bento, cook beef through fully.

Substitutions

Optional add-ins