Ingredients
For the Sauce
- 4 tablespoons oyster sauce
- 2.5 tablespoons Shacha sauce (Bull Head brand is recommended)
- 2.5 tablespoons low-sodium soy sauce
- 2 teaspoons black pepper
- 1 tablespoon chili oil (optional)
For the Fried Rice
- 1.5 lbs flank steak, thinly sliced against the grain
- 4 cups cold, day-old cooked rice
- 1.5 cups frozen corn, peas, and carrots mix, thawed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3-4 tablespoons neutral oil, divided
- Fried eggs, for serving
First, Prep the Rice and Beef
The key to good fried rice is using cold, day-old rice. Fresh rice has too much moisture and will steam instead of fry. Before you start, break up the cold rice with your hands so there are no large clumps.
Pat the sliced beef completely dry with paper towels and season lightly with salt and pepper. Have all your other ingredients chopped and ready to go by the stove; this dish comes together very quickly.
In a small bowl, whisk together all the sauce ingredients.
Next, Cook the Beef and Aromatics
Heat 2 tablespoons of neutral oil in a large wok or skillet over high heat until it is just about to smoke.
Add the beef in a single layer, being careful not to overcrowd the pan. Let it sear without moving for ~1-2 minutes per side, until a deep brown crust forms. Remove the beef from the wok and set it aside.
Add the remaining tablespoon of oil to the wok. Add the chopped onion and cook for ~2-3 minutes, until it starts to soften. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
Finally, Make the Fried Rice
Add the broken-up cold rice to the wok with the aromatics. Stir-fry for ~2-3 minutes, using your spatula to toss and separate the grains.
Add the thawed corn, peas, and carrots mix and stir-fry for another minute.
Pour the prepared sauce over the rice. Continue to stir-fry over high heat until every grain of rice is coated in the sauce.
Add the cooked beef back to the wok. Toss everything together for one final minute to heat it all through.
Serve immediately in bowls, topped with a fried egg.
Taiwanese Beef Shacha Fried Rice
Ingredients
For the Sauce
- 4 tablespoons oyster sauce
- 2.5 tablespoons Shacha sauce Bull Head brand is recommended
- 2.5 tablespoons low-sodium soy sauce
- 2 teaspoons black pepper
- 1 tablespoon chili oil optional
For the Fried Rice
- 1.5 lbs flank steak thinly sliced against the grain
- 4 cups cold day-old cooked rice
- 1.5 cups frozen corn peas, and carrots mix, thawed
- 1 medium onion chopped
- 4 cloves garlic minced
- 3-4 tablespoons neutral oil divided
- Fried eggs for serving
Instructions
- Mix oyster sauce, Shacha sauce, soy sauce, black pepper, and chili oil in a bowl.
- Break up cold rice into individual grains.
- Pat sliced beef dry and season with salt and pepper.
- Heat 2 tbsp oil in wok over high heat until nearly smoking.
- Sear beef 1-2 minutes per side until browned; remove from wok.
- Add 1 tbsp oil, cook onion 2-3 minutes, add garlic for 30 seconds.
- Add rice, stir-fry 2-3 minutes.
- Add vegetables, stir-fry 1 minute.
- Pour sauce over rice, stir until evenly coated.
- Return beef to wok, toss 1 minute until heated through.
- Top with fried egg and serve.
