A deliciously quick beef fried rice packed with colourful vegetables, fluffy rice and scrambled egg. Our Grass Fed Beef Stock Pot adds rich savoury flavour to this simple family lunch or dinner, making it a great way to use up leftover rice.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: Approximately 20 minutes
Serves: 4
Difficulty: Super easy
Broth: The Little Bone Broth Co Grass Fed Beef Stock Pots
Ingredients
• 400g beef rump or sirloin steak, thinly sliced
• 1 Little Bone Broth Co Beef Stock Pot (50ml)
• 4 cups cold, cooked long-grain rice
• 2 eggs, lightly beaten
• 1 cup frozen mixed vegetables (peas, carrots and corn)
• 3 spring onions, thinly sliced
• 2 garlic cloves, crushed
• 2 tbsp soy sauce
• 1 tsp sesame oil (optional)
• 1 tbsp neutral cooking oil
• Black pepper, to taste
Method
1. In a small saucepan, simmer the Beef Stock Pot for 3–5 minutes until reduced to approximately 2 tablespoons. Stir in the soy sauce and set aside.
2. Heat half the cooking oil in a large wok or frying pan over medium-high heat.
3. Add the beaten eggs and gently scramble until fully set. Transfer to a plate.
4. Add the remaining cooking oil to the pan and increase the heat to high.
5. Add the thinly sliced beef in two batches and stir-fry for approximately 2–3 minutes per batch until browned and cooked through. Remove and set aside.
6. Add the garlic and frozen mixed vegetables to the pan. Stir-fry for 2–3 minutes until the vegetables are hot and tender.
7. Add the cold cooked rice, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until thoroughly heated.
8. Pour in the reduced Beef Stock Pot and soy sauce mixture. Toss until evenly distributed and the rice is coated in savoury flavour.
9. Return the beef and scrambled eggs to the pan. Add most of the spring onions and toss until everything is piping hot.
10. Stir through the sesame oil, if using, and season with black pepper.
11. Serve immediately, topped with the remaining spring onions.
A Little Bone Broth Tip
Our Grass Fed Beef Stock Pots are a brilliant addition to homemade fried rice. Reducing a stock pot with a little soy sauce creates a concentrated, savoury seasoning that gives simple rice and vegetables delicious flavour without making the dish soggy.
For an easy family dinner, use whatever vegetables you have available in the fridge or freezer.
Important: Use only previously cooked rice that was cooled quickly and refrigerated promptly, ideally within one hour. Keep it refrigerated, use within 24 hours and reheat only once until steaming hot throughout.
Simple ingredients. Delicious meals. Real family cooking.
