High-Protein Minced Beef Rice

Ingredients

• 525 g Sella basmati rice
• 0.5 tsp Salt (For cooking the rice)
• 0.5 tsp Chicken bouillon (For cooking the rice)
• Water (Use the amount specified on the rice package)
• 600 g Lean ground beef
• 0.5 tsp Salt (For seasoning the beef)
• 0.5 tsp Chicken bouillon (For seasoning the beef)
• 1 tbsp Neutral oil (For cooking)
• 1 Onion (Medium, finely diced)
• 1 Green bell pepper (Diced)
• 1 Red bell pepper (Diced)
• 1 Scotch bonnet pepper
• 1 tbsp Soy sauce (For seasoning the beef)
• 1 tbsp Worcestershire sauce (For seasoning the beef)
• 1 tbsp Oyster sauce (For seasoning the beef)
• 2 tbsp Soy sauce (For the rice sauce)
• 1 tbsp Oyster sauce (For the rice sauce)
• 1 tbsp Shaoxing cooking wine (Or Chinese cooking wine; the method also calls for 1 tablespoon during the beef seasoning stage, for approximately 2 tablespoons total)
• Dark soy sauce (Optional, for a deeper color; amount not specified)

Steps

1. 1

   Rinse and cook the Sella basmati rice with the rice-cooking salt and chicken bouillon, using the water amount and cooking method specified on the rice package.

2. 2

   Spread the cooked rice in an even layer on a tray and let it cool completely. For the best fried-rice texture, refrigerate it until thoroughly cold before stir-frying.

3. 3

   Heat a large wok or skillet over medium-high heat until hot. Add the lean ground beef, then season it with the salt and chicken bouillon.

4. 4

   Cook the beef, breaking it into small pieces, until deeply browned and cooked through. Continue until some crispy browned bits develop rather than stopping when the beef is merely gray.

5. 5

   Add the diced onion to the browned beef. Stir-fry for 3 to 4 minutes, until the onion softens and becomes fragrant.

6. 6

   Add the diced green bell pepper, diced red bell pepper, and Scotch bonnet pepper. Cook for another 2 to 3 minutes, until the peppers are slightly softened but still retain some texture.

7. 7

   Add 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon oyster sauce, and 1 tablespoon Shaoxing or Chinese cooking wine. Stir thoroughly to coat the beef and vegetables, then cook for 1 to 2 minutes so the sauces become fragrant and slightly reduce.

8. 8

   Add the cold cooked rice to the wok. Pour over the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon Shaoxing or Chinese cooking wine. Toss and stir-fry carefully until the sauce is distributed evenly over every grain of rice.

9. 9

   Add dark soy sauce if desired for a deeper color. Stir-fry the rice mixture for 3 to 4 minutes, tossing frequently, until hot throughout and lightly toasted in places.

10. 10

    Fold the mixture together once more, taste for seasoning, and serve hot.

Notes

The written ingredient list specifies 1 tablespoon Shaoxing wine under the rice sauce, while the method also calls for 1 tablespoon cooking wine with the beef seasonings. This extraction therefore treats the recipe as using approximately 2 tablespoons total. Use caution with Scotch bonnet pepper, which is very hot. Refrigerating the cooked rice until cold helps keep the grains separate during stir-frying.

Nutrition per serving

• main
• high-protein
• fried rice
• stir-fried
• beef
• spicy
• weeknight meal
• meal prep