Minced Beef Fried Rice with Shrimp Paste

Wine & Dine Cookbook - - ASIAN KITCHEN -

Serves 2 EASY

Chef Oon learnt to make this dish from a chef when she was in Hong Kong in the late 1970s on as­sign­ment. "I was fas­ci­nated to dis­cover the Can­tonese shrimp paste 'har cheong' and learnt how to use it.”

2 eggs

2 tbsp wa­ter

½ tsp salt

235ml sun­flower oil

4 cloves gar­lic, finely chopped 370g long-grain rice, cooked 100g minced top­side beef

1 tsp corn­flour

30g young ginger, juli­enned 1½ tbsp Chi­nese shrimp paste

(har cheong)

2 tbsp finely sliced spring onions

1. Beat eggs with wa­ter and salt till well mixed but not fluffy. Heat 3 tbsp oil in a fry­ing pan and fry the egg into a thin omelette. Let it cool, then cut into strips. Set aside.

2. In a wok, heat up an­other 2 tbsp oil, sauté half of the gar­lic for about 30 secs till fra­grant, then add in the cooked rice. Stir-fry over medium-high heat for 3 to 4 mins un­til the in­di­vid­ual rice grains are all nicely coated with oil. Dish out and set aside.

3. Us­ing your hands, mix the minced beef with 2 tsp oil and corn­flour. The oil keeps the mince moist and sep­a­rate, while the corn­flour pre­vents the meat from dry­ing out while be­ing cooked.

4. In a wok, heat the re­main­ing oil till very hot and deep-fry the mar­i­nated beef till cooked, about 20 secs. Drain on a sieve and add to the rice.

5. Re­move all the oil in the wok leav­ing 2 tbsp. Heat the oil and sauté the re­main­ing gar­lic, ginger and shrimp paste till fra­grant. Add the beef and rice back into the wok and stir-fry for 30 secs.

6. Add in the spring onions, eggs and toss for an­other 30 secs. Ad­just sea­son­ing and serve.

*This is the Can­tonese method of ‘yeow chum’ which means to ‘soak in oil’. In­stead of boil­ing in wa­ter, the in­gre­di­ents are ‘boiled’ in oil and this al­lows for each piece of mince to be cooked to equal done­ness.

Minced Beef Fried Rice with Shrimp Paste

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