In my family, fried rice is traditionally a dish you prepare when you have lots of left-over bits that you don’t know what to do with. It’s a dish you prepare on the fly with minimal thought given to it. This particular fried rice dish, however, was entirely intentional right down to the rice prepared.
- 2 rice bowls of rice cooked in beef stock (Campbell’s Real Stock works just fine)
- 2 eggs, beaten
- 100g of bean sprouts
- 100g of baby spinach leaves
- 100g of white mushrooms, sliced
- 200g of beef, sliced
- 2 tbsp soy sauce
- 1 tsp ground garlic
- dash pepper
- 1 tsp ground ginger
- dash of red wine
- In a bowl, add cooked rice with pepper, garlic, ginger and soy sauce. Mix well. Set aside.
- Stir fry the beef and add red wine. Add bean sprouts, spinach and mushrooms. Drain the liquid.
- Add a little more oil and add in the egg.
- Once the egg is mostly cooked, stir in the rice. Cook a little longer until everything is thoroughly mixed.
- Remove from heat and serve.
How did it turn out? Very well. Even DH couldn’t complain about this one…