How To Make Easy Beef Fried Rice Recipe | Quick & Delicious Takeout Style

Be sure to cook. Welcome to another episode of Be Sure to Cook. Today, we're gonna be making beef fried rice. So stay tuned and let's do this. Okay, guys. Today, we're gonna be making beef fried rice, Chinese style. Now, usually I do this straight homemade. That's a lot of cutting and a lot of vegetables. But today, I'm gonna show you how to make it quick. Today, I've got this large bowl. I have some rice from the Chinese store that you can get. And this is the quickest way. So it's already got your carrots and your peas or whatever. I'm just gonna stick this into the bowl here. It's already been done for me. It's a little, it's a little, not hard, but it's just, you know, rice from, that I bought the other day. Well, actually it was yesterday. So this is very fresh rice. I didn't even eat it. And I thought, well, let me show them how to make Chinese food. And it's just enough. It's, all this is, it's got your onions. It's just, it's vegetables. It's just got onions. It's got, it's rice, your onions, your, your carrots, your peas. And you just take this and you're just going to loosen all this rice up because it's compacted in there. And it's just gonna go back to its regular thing. It's not old or nothing. It's, it's new actually. Or you can get it hot and do this. If you go and you want to do this right away, you can. But you can stick this in a refrigerator for a couple days and you can reheat this and use it. I'm gonna show you how to reheat Chinese food rice. This is just rice. It just has your carrots, your peas, your, your, your onions. And I'm gonna show you how to make it fancy. So what I did is I'm gonna break this up, put this on the side, because I do want this to be not clumped up, but you just kind of like hold your hand and just, it goes right back. This is what I need it to be. Or you can do it your way. And if you do it that, if you do it homemade, you know, you're gonna have to do the carrots, onions, and I'm gonna do that one day for you. But this way is what I call easy Chinese food. Okay, guys, what I did is this is a T-bone steak and I had a couple of them. So what I did is I took one of these T-bone steaks and I sliced it really thin, going across the grain of the steak so it can be tender. Inside here, I put a half teaspoon of chopped garlic, a half teaspoon of soy sauce of your choice. I happen to like the light. It's not as salty, but you can get whatever you want. Then a half teaspoon of teaspoon of cornstarch. And I put that in there and I mixed it up. I put Reynolds wrap or you can put plastic wrap and you put this in the refrigerator for an hour or two hours or even overnight. Then let's fry this up and I'm gonna show you how to prepare this. Okay, I've got a teaspoon of olive oil. You don't have to use olive oil. You can use sesame seed oil, vegetable oil. You can use any type of oil you prefer to. So I've got this in a nice hot pan, which I'm gonna make sure my pan is really hot. Which is already hot. Okay, so that meat that I had, I'm gonna make sure... I'm gonna stick this in here and I'm gonna start to fry this meat. I'm frying this up and I'm scraping because I want those bits. I want that extra flavor in there. But I'm lifting this up. All that good flavor that's in there. I don't want it to burn. But why? It's because I got that cornstarch in there and that cornstarch is in there raw. So you just want to take the cornstarch. You want to sprinkle some in this steak and raw. Now you can add more soy sauce to this. If you want. I'm just going to sprinkle a little bit more soy sauce. A couple of drops. Cooking that steak. Cook it until it's done. You can cook it medium. However, you like your steak. I prefer to cook it done. As long as you see the darkness of the meat, then it's done. Okay, and here's the steak. So I put it in a bowl and I'm gonna set this to the side. Now in another bowl, I'm gonna crack an egg and I'm gonna beat this egg up. Adding 1 4th tablespoon of garlic to this. There's the garlic going in here and I'm gonna beat these up. Okay, so I'm gonna beat this egg up with this garlic. I'm beating it up very well. And the garlic also. Another tablespoon of olive oil because that steak took it. Then I want to take my egg and I'm greedy so I gotta get all this egg out. Okay, so I'm gonna scramble up that egg inside of the pan and I really want it scrambled inside of this pan that I've done my steak because everything's gonna go back in there. The steak, the rice, the whole nine yards. And I want this to be this egg, I want it to be like hard. I don't want it to be soft. I want it to be cooked very very hard. And I'll show you. That's too soft. So I gotta keep cooking it. Okay, so I've been frying this egg and it is you know really done egg, really done and you want it about like that. You want to cook it where you get nice little pieces because you want to see the egg inside your rice. So, you know, I'm trying to pick one up. See, you know done pieces like that. I am going to transfer this steak right back in here. And I'm greedy because I need all the juices from the steak. See from this I'm gonna try that. I got a spatula because I need all these because that's the flavor going right back into here. I want all that flavor. Okay, I'm just gonna stir this egg and the steak up. And if that's not enough egg, do two if you want. Now, here's the good part. Here's this rice. See this rice getting rejuvenated. And the rice since they've already done it already have some oil in it that they've already put in here when they fry the rice. So that's even better. The only thing that we added in here differently, and I'm here at Toss Dog. Only thing that we added differently is the egg and the beef. Or you can do shrimp or you can do chicken just like I showed you. Do the same way as I did this beef. And we're gonna mix this up, but we're not finished because we're gonna have to put a little color in here. A little more color for me. And we're just heating this up. Non-stick spray your pan. That's what I did when I did the egg. So that non-stick spray and we're gonna turn this on really low. Flip this around. Make sure all the meat is I'm making a big mess over here because rice is everywhere. Now I'm gonna clean this up. Make sure and you're just like reheating this but you're putting meat in here. Now look at it guys. That was just plain and look at this. You got egg. You can see the egg. Closer, please. You can see the egg in here. You got the meat. You got the garlic and you got the look you still got the carrots, the peas, the carrots, the peas in here and you're just rejuvenating this. Quick and easy way. Or you can make this another way and I will show you all guys. But I'm gonna be making another dish here. You gotta stay tuned because I'm gonna be making pepper steak on my next show. I'm gonna be making pepper steak. So this is a quick and easy way. Go get you some fried rice the way they make it with the vegetables and stuff and add your own meat. Do it like this. You're still getting it. You got the soy sauce. Everything is gonna taste even much better. All right right now I'm getting my green onions together. These green onions I've really gotta thoroughly thoroughly wash. Somebody at my grocery store did not thoroughly rinse these off. But they don't have to because that's what I'm here for. To catch all of everything that doesn't look perfect to me. So I'm just like cleaning up cleaning off my green onions and I'm throwing them throwing the ones that I don't want away, you know, like bad stuff. Like I'm pulling them off and then I'm ready to really thoroughly wash these. So let's go wash these. Okay, guys, I've thoroughly thoroughly rinsed these but I want them to be kind of dry. So I'm taking a paper towel. I got a bunch of them. I wrapped them in paper towels. And I was trying to get all the water off here. So I have some of them are still kind of wet. So I'm burly burly burly, you know, taking the water off here. I'm doing it lightly because I don't want to bruise these. Because I want them to stand up to me. They pretty much dry. Some of them still a little damp, but they'll be okay and they're not soggy. So what I want to do is I want to take these see it starts to get Soggy, not soggy, but you know limp. I don't want them limp. I still want them to crisp. I want to hear that Hear that crunch. That's what I want to hear. If you get a green onion, these are green onions, by the way. If you get green onions and you don't hear that crunch and they all flimsy, you know, discard them. Don't get them. So I'm going to tie them up like this And I'm gonna take the first tips off And just I don't like them, but you you know, you can it don't have to be big tips You know, you can do the little ones, but I'm trying to do them all together. Then I'm going to take my hand as you see and I'm going to slice real thin Across my board because I want these onions to be nice and And I'll show you Some people do them real fat big I don't like doing them real fat big when you're doing real fat big It it takes the I mean when you put it in your food, they're all fat and long It's it's nasty to me. I want a hint of onion. I want a hint of the green onion It tastes so much better when it's in your Chinese food And what it is and why they do them big is because they're lazy. They just don't want to cut them the correct way but back in the Back in the 70s This is the way they used to give you green onions You know, they didn't give them to y'all big and fat You know, like I just cut it when I cut it off when I like these right here that i'm discarding They put that in your food who wants a big nasty Onion in your food because it gets the green onions get kind of soggy And you want them like this. This is the way you want you want to take your time and cut them So when they sprinkle on your food you can taste the onion you don't have to you know, uh Eat something big and fat and and it's just it's just nasty. So This is the onion. I chopped it up and i'm going to mix it up because you got some green And some light so I just want to make sure everybody gets a little a little light a little green Mix it all up Then i'm gonna put this in a nice bowl All right, guys, i've already plated it up. It's hot. I warmed up everything. I cooked the meat Now all we have is these green onions that I fixed. You remember we're gonna sprinkle a little bit on here And there you go You take it you mix it up add you a little soy sauce to this Any soy sauce you prefer I happen to like white soy sauce. So any soy sauce you want, you know You can get kikkoman you can get Uh any kind you want sprinkle on here and it's ready to go Okay, guys, I plated this up. It's ready to go. I put a little of the green onions that we had We did together I put this on here. You can get any type of soy sauce you like to get it's up to you light whatever kikkoman Hey We did this we made this dish together you and me We did this together and I hope you come back for another show I love you all guys, please like share and subscribe to our youtube channel We appreciate that and you will too next time. We're gonna make something even better. So come back See you next time Bye