Fried rice is often reserved for nights when we're looking to dispose of leftovers to prevent food waste. While we love the idea of reducing food waste, we don’t think it should be the sole factor when deciding to cook fried rice. In fact, the only leftovers you should intentionally plan on using is leftover rice! Simply because leftover rice is the secret to amazing fried rice. Why? Left in the fridge overnight, the rice grains firm up and decrease the chances of the rice being mushy.
We were inspired to create this fried rice recipe after eating out at a local Cambodian restaurant. That day we had an irresistible craving for fried rice, and thankfully, the restaurant offered “Chinese Sausage Fried Rice.” The moment we took a bite, we knew we had to recreate it with a People’s Choice Beef Jerky twist: Beef Sticks!
That’s right, beef sticks.
We had no idea how this would turn out and were equally excited as we were nervous to put this recipe to the test. Thankfully, I’m here to share some good news with you today...It. Is. AWESOME!
It’s savory, comforting, and spicy–since we opted to use the Extra Hot Mini Beef Sticks. Although, if you prefer a more mild version of this recipe you can totally use our Sea Salt & Pepper Mini Sticks. The best part of this recipe? It comes together in about 20 minutes, start to finish.
So, what are we waiting for? Let’s get into it!
Beef Stick Fried Rice
Cody Splane
4
15 minutes
15 minutes
Chinese
Fried Rice
Ingredients
Seasoning Sauce
- ½ Tsp Sugar
- ¼ Tsp Black Pepper
- ½ Tsp Sesame Oil
- 2 Tsp Soy Sauce
- 1 Tbsp Chicken Stock (or water)
Fried Rice
- 2 Tbsp Vegetable Oil
- 2 Large Eggs (Beaten)
- 1/2 Large Yellow Onion (diced)
- 5 Cups Cooked White Rice
- ⅔ Cup Frozen Green Peas
- 1 Cup Mung Bean Sprouts
- 2 Scallions (Thinly Sliced)
- Optional: Thai Seasoning Sauce
- Extra Hot Beef Sticks
Directions
In a small bowl, whisk together the sugar, black pepper, sesame oil, soy sauce, and stock. Set aside.
Heat a wok, cast-iron pan, or skillet over medium-high heat and add 1 Tbsp of oil.
Scramble the eggs and transfer to a bowl to reserve for later.
Add remaining oil, and stir fry mini sticks for 20 seconds. Then add your chopped onion and stir fry for another 2 minutes.
Add your cooked white rice and mix with onion and mini stick until thoroughly incorporated.
Once the rice is warmed, pour the sauce mixture you prepared earlier evenly over the rice.
Add the cooked egg, ⅔ cup frozen peas and 1 cup mung bean sprouts. Stir fry the rice for another minute.
Next, add one of the scallions and stir fry for another 30 seconds before transferring to a serving plate.
Garnish with remaining scallions and enjoy!
