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Crispy chilli beef rice with spring onions and sesame seeds in white bowl

Crispy Chilli Beef Rice

Quick, high-protein fried rice with crispy beef, vegetables, and a spicy-sweet sauce ready in 10-15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 10.5 oz lean beef mince 5% fat (300g)
  • 1 onion chopped
  • 1 bell pepper chopped
  • 3 cloves garlic minced
  • 1 tbsp dark soy sauce plus 1 tsp (20ml)
  • 1 tbsp sriracha adjust to taste (15ml)
  • 2 tsp tomato puree (10g)
  • 1 tbsp honey plus 1 tsp (20g)
  • 1.5 cups cooked rice day-old or cold rice works best (250g)
  • Spring onions sliced, for garnish
  • Sesame seeds for garnish
  • 1-2 tbsp water for sauce

Equipment

  • Large pan or wok
  • Spatula
  • Small bowl for sauce
  • Knife and cutting board

Method
 

  1. Chop the onion and bell pepper into bite-sized pieces. Mince the garlic cloves.
  2. Heat a large pan or wok over medium heat. Add the chopped onion and bell pepper, cooking for 1-2 minutes until just starting to soften while maintaining crunch.
  3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the beef mince to the pan, breaking it up with a spatula. Cook while stirring frequently until the liquid evaporates completely and the beef is nicely browned with crispy edges, about 4-5 minutes.
  5. In a small bowl, combine dark soy sauce, sriracha, tomato puree, honey, and 1-2 tablespoons of water. Mix until smooth and well blended.
  6. Pour the sauce mixture into the pan with the browned beef. Cook until the mixture thickens, about 1-2 minutes.
  7. Stir in the cooked rice, breaking up any clumps. Mix thoroughly for 2-3 minutes until every grain is coated with sauce and heated through.
  8. Top with sliced spring onions and sesame seeds for garnish. Serve immediately while hot.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use day-old or cold rice for best texture. Adjust sriracha amount based on heat preference. Add extra vegetables like peas, carrots, or zucchini for more nutrients. Store leftovers for up to 2 days in refrigerator.
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