Beef and Broccoli Fried Rice

Ingredients

• 150 g Beef (thinly sliced against the grain)
• 1 cup Broccoli (cut into small florets)
• 2 tbsp Vegetable oil (divided for frying)
• 1 Egg
• 2 clove Garlic (minced)
• 2 cup Cooked rice (author recommends fresh rice, but day-old works well too)
• 1 tbsp Soy sauce (light soy sauce)
• 1 tbsp Oyster sauce
• 0.5 tsp Chicken powder (bouillon powder)
• 0.25 tsp MSG (referred to as "yum yum")
• 0.5 tsp Dark soy sauce (added for color)

Steps

1. 1

   Heat a wok over high heat and add a tablespoon of oil. Add the sliced beef and move it around constantly to prevent sticking and ensure even browning.

2. 2

   Add the broccoli florets to the wok with the beef. Sauté briefly until the broccoli is bright green and the beef is mostly cooked through, then remove the beef and broccoli from the wok and strain to remove excess oil.

3. 3

   Wipe the wok if necessary and add another tablespoon of oil. Crack in one egg and add the minced garlic, stirring quickly to scramble the egg and release the garlic fragrance.

4. 4

   Add the rice to the wok. Use a spatula to mash and break up any clumps of rice, tossing it with the egg and garlic until the grains are separated.

5. 5

   Return the cooked beef and broccoli to the wok with the rice.

6. 6

   Season the mixture with soy sauce, oyster sauce, chicken powder, and a pinch of MSG (yum yum). Add a splash of dark soy sauce specifically for a deep golden-brown color.

7. 7

   Toss everything together over high heat for another minute until the rice is well-coated and steaming hot. Serve immediately.

Notes

The author specifically recommends using fresh rice for this version, though cold, day-old rice is the traditional standard for fried rice. Ensure the wok is very hot to achieve the 'wok hei' (breath of the wok) flavor.

Nutrition per serving

• main
• stir-fried
• beef
• broccoli
• takeout-style
• quick-dinner
• high-protein