Spicy Beef Chao Fan

Ingredients

• 1 bunch Kangkong (water spinach) (leaves and stems separated and chopped)
• 0.5 cup Carrot (finely diced)
• 4 Garlic (cloves, minced)
• 250 g Beef (minced or ground; can also use pork or chicken)
• 2 tbsp Vegetable oil (divided for frying)
• 2 Egg (beaten)
• 1 tbsp Soy sauce (to season beef)
• 1 tbsp Oyster sauce (to season beef)
• Black pepper (to taste)
• 3 cup Day-old white rice (leftover rice works best)
• 0.5 tsp Chili flakes (or fresh chili, to taste)
• 2 Green onions (sliced)
• Salt (to taste)
• MSG (the 'forbidden salt', to taste)
• 1 tsp Sesame oil (for finishing)

Steps

1. 1

   Prepare the vegetables by chopping the kangkong (water spinach) leaves and stems, dicing the carrots, and mincing the garlic.

2. 2

   Mince the beef finely (or use ground beef).

3. 3

   Heat a small amount of oil in a pan or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the pan and set aside.

4. 4

   Add more oil to the same pan. Add the beef and cook until browned.

5. 5

   Season the beef with soy sauce, oyster sauce, and black pepper. Stir to coat, then remove the beef from the pan and set aside.

6. 6

   In the same pan, add the minced garlic and sauté until fragrant.

7. 7

   Add the leftover rice to the pan and stir-fry to break up any clumps.

8. 8

   Return the cooked meat to the pan along with the diced carrots and chili.

9. 9

   Add the kangkong and green onions. Toss everything together until the greens are slightly wilted.

10. 10

    Season the rice with salt, pepper, and MSG (the forbidden salt) to taste.

11. 11

    Turn off the heat and drizzle with sesame oil for aroma. Serve hot.

Notes

Using day-old rice is essential for fried rice to prevent it from becoming mushy. You can substitute the beef with pork or chicken if preferred.

Nutrition per serving

• fried rice
• main dish
• stir-fried
• spicy
• beef
• quick meal
• Filipino-style