Hong Kong Style Beef Fried Rice is a delightful one-plate meal that offers a perfect balance of flavors and textures. This dish combines tender beef, fluffy scrambled eggs, and an assortment of fresh vegetables, creating a satisfying and hearty meal. But what sets this fried rice apart is the unexpected addition of lettuce, which brings a refreshing crunch to every bite. While it might sound unusual, the lettuce elevates this dish to a whole new level, adding a unique texture that complements the other ingredients beautifully.
This recipe is not only delicious but also quick and easy to prepare, making it an ideal choice for busy weeknights or a last-minute dinner. With just a few simple steps, you can create a flavorful and nutritious meal that your whole family will love.
This Hong Kong Style Beef Fried Rice is a quick and delicious meal that’s perfect for any night of the week. The combination of tender beef, fresh vegetables, and the unique crunch of lettuce makes this dish a standout on your dinner table.
This Fried Rice recipe goes well with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).
Storage Tip: Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave it in a microwave-safe dish. Adding a splash of water before reheating can help maintain the moisture and texture of the rice.
PrintHong Kong Style Beef Fried Rice
Hong Kong Style Beef Fried Rice is one of those dishes that is a delicious one plate dish that has a little bit of everything. Egg, beef, and veggies. The one stand out ingredient is the lettuce. Lettuce in fried rice? Yes! It sounds totally strange, but the lettuce brings some good crunchiness to the dish.
- Prep Time: :20
- Cook Time: :15
- Total Time: :35
- Yield: 3 1x
- Category: Side
- Method: Wok
- Cuisine: Hong Kong
Ingredients
- 1 1/2 cup uncooked rice
- 2 1/2 tablespoons vegetable oil
- 1/2 pound lean ground beef
- 2 large eggs (beaten)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon soy sauce
- 1/4 head of iceberg lettuce (sliced into 1/4-inch strips)
- 2 green onions (finely chopped)
Marinade for beef
- 1 1/2 teaspoon soy sauce
- 1 teaspoon garlic (minced)
- 1 teaspoon light brown sugar
- 1 teaspoon vegetable oil
- 1 teaspoon Chinese rice wine or sake
- 1/4 teaspoon salt
- dash of ground white pepper
Instructions
- The day before, cook the rice in a rice cooker. Once the rice is cooked, let it cool to room temperature. Keep in the fridge overnight in an airtight container.
- In a medium bowl, combine all the marinade ingredients for the beef. Add beef and roughly combine. Marinate for 10 – 15 minutes at room temperature.
- In a large skillet or wok over high heat, add ½ tablespoon oil. Add the ground beef. Break them up into small pieces with a spatula. Cook until almost cooked through, about 90% done. Transfer to a small bowl and set aside.
- In the same skillet, wipe clean with a paper towel or clean under water if necessary. Turn the heat to medium, add 1 tablespoon oil. Add the eggs and scramble quickly with a spatula. Add the rice when the eggs are still runny. Break apart the rice and cut the eggs into little pieces. Season with ½ teaspoon salt and ½ teaspoon sugar. Toss and cook for at least 3 minutes or until everything is combined. Add 1 tablespoon soy sauce. Mix well. Add beef and combine again. Lastly, add the lettuce and green onion. Toss well and cook for 2 more minutes. Transfer to serving plates. Serve immediately.
Notes
- When combining the beef and marinade together, make sure not to over mix. The meat can turn sticky and stuck together, which will make it hard to separate during cooking.