Viral Mongolian Beef Fried Rice (20 Minutes)
Sticky soy-glazed beef tossed with day-old fried rice, charred spring onions and sesame. Takeaway flavour, on the table in 20 minutes.
Method
- Mix the soy sauce, brown sugar, oyster sauce, hoisin sauce and sesame oil in a small bowl until the sugar dissolves.
- Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat. Sear the beef in a single layer for 2 minutes per side until browned at the edges, then remove to a plate.
- Add the remaining oil, then the garlic, ginger and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
- Push everything to one side, pour in the beaten eggs and scramble for 1 minute until just set.
- Add the cold rice and the peas and carrots. Stir-fry for 3 to 4 minutes, breaking up any clumps, until the rice is hot and lightly crisped.
- Return the beef to the wok and pour in the sauce. Toss for 2 minutes until everything is glossy and coated.
- Stir in the green spring onion tops and sesame seeds and serve straight away.
Sticky soy-glazed beef tossed with day-old fried rice, charred spring onions and sesame. Takeaway flavour, on the table in 20 minutes.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 34 g
- Carbs
- 48 g
- Fat
- 21 g
- Fibre
- 3 g
- Sugar
- 9 g
- Sodium
- 980 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Cold day-old rice is the whole trick: warm rice steams and clumps, cold rice fries. Slice the beef as thin as possible so it sears in 2 minutes instead of stewing.
Substitutions
- Flank steak — sirloin, or chicken thigh sliced thin
- Oyster sauce — extra hoisin sauce with a pinch of salt
- Day-old rice — microwave rice pouch, cooled and spread on a tray for 10 minutes
Serving suggestions
Serve in bowls with extra sesame seeds and chilli crisp on the side.
Storage
Fridge in an airtight container for up to 3 days.
Reheating
Reheat in a hot wok or skillet with a splash of water for 2 to 3 minutes until steaming.
Equipment
- Large wok or skillet
- Small bowl
- Spatula
Variations
- Spicy: add 1 tablespoon chilli crisp or sriracha with the sauce
- Veggie: swap the beef for 8 oz sliced mushrooms and extra peas
Why it works
High heat and cold rice are what make fried rice instead of soft rice. The sugar in the sauce caramelises on the beef in seconds, giving the glossy Mongolian-style glaze without a long marinade.
Frequently asked questions
Can I use freshly cooked rice?
Fresh rice works if it is spread on a tray and chilled for 20 minutes first. Warm rice straight from the pot turns sticky in the wok.
What cut of beef is best?
Flank steak sliced thin against the grain. Sirloin works too; avoid stewing cuts, which stay tough in a quick fry.
Tags
More like this
Dinner
15min
Viral Rotisserie Chicken Rice (15 Minutes)
Dinner
6min
Chinese Tomato and Egg Stir Fry
Dinner
15min
Viral Gochujang Brussels Sprouts (15 Minutes)
Dinner
25min
Viral Buffalo Chicken Mac and Cheese (25 Minutes)
Dinner
25min
Viral Parchment Doner Kebab (25 Minutes)
Dinner
20min
Garlic Bread Smash Burgers (20 Minutes)
More recipes with pea
Other recipes in about 20 minutes
- Viral Garlic Butter Spaghetti (20 Minutes)20 min
- Garlic Bread Smash Burgers (20 Minutes)20 min
- Honey Garlic Chicken Taquitos (20 Minutes)20 min
- Crispy Beef Tacos with Cilantro Lime Sauce (20 Minutes)20 min
- Air Fryer Salsa Macha Chickpeas (20 Minutes)20 min
- Viral Steak Spud (Loaded Baked Potato in 20 Minutes)20 min
Reader reviews
No reviews yet. If you have made this recipe, you will be the first to say how it went.
Did you make this?
Tell us how it actually went — including if something did not work. Reviews are read before they are published.