Beef & Garlic Fried Rice
A quick, fragrant fried rice built around crispy garlic, tender beef, and fluffy grains. This dish comes together fast and is endlessly adaptable — perfect for weeknights or using up leftover rice. The garlic‑infused oil gives the rice incredible depth, while the beef adds richness. You can keep it simple or brighten it up with sliced red chili, broccoli, peas, edamame or any vegetables you enjoy.
Cook's notes
Use cold, day‑old rice for the best texture, since freshly cooked rice tends to clump. Fry the garlic gently so it turns golden and fragrant without becoming bitter, then let the infused oil flavor the entire dish. Thinly sliced beef cooks quickly, making this a fast, satisfying meal. To make the fried rice more colorful and well‑rounded, you can add vegetables or heat: sliced red chili can be sautéed with the negi for a fresh kick; broccoli can be added right after the beef and stir‑fried for 1–2 minutes before adding the rice; and peas or corn can go in with the rice itself. Finish with a drizzle of sesame oil if you want a richer, more aromatic finish.
Ingredients
- 400 g rice
- 100 g thinly sliced beef
- 2 piece garlic cloves
- 6 cm negi
- 2 tbsp (30ml) salad oil
- 1 tbsp (15ml) cooking wine
- 1 tbsp (15ml) soy sauce
- salt(to taste)
- black pepper(to taste)
- 1 piece red chili(optional)
- vegetables(optional)(e.g., broccoli florets, peas, pre-boiled/thawed shelled edamame)
Instructions
- 1
Cut the thinly sliced beef into pieces about 1-2cm long.
- 2
Slice the garlic cloves thinly.
- 3
Add salad oil and garlic to a pan and cook over low heat until fragrant and lightly golden. Remove the garlic from the pan and set aside.
Tip: Don’t rush the garlic — slow frying gives the dish its signature aroma. Add red chili here if using.
- 4
Add the beef to the same pan and stir‑fry until it starts to change color.
Tip: If adding broccoli florets, toss them in right after the beef and stir‑fry for 1–2 minutes before adding the rice.
- 5
Add the rice to the pan and stir‑fry together with the beef. Break up any clumps as you go. A small pinch of salt helps loosen cold, clumped rice as you stir‑fry.
Tip: Add peas or pre‑boiled/thawed edamame at this stage so they heat through without overcooking.
- 6
Pour the cooking wine, soy sauce, salt, and black pepper around the edges of the pan and stir‑fry everything together.
- 7
Add the fried garlic back in and mix well. Taste and adjust seasoning.
Tip: Optional: Add a small drizzle of sesame oil for aroma.
Minsuri
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