Teriyaki Beef Fried Rice

LeGourmetTV's picture

Jun. 14, 2018

There's beef, there's Teriyaki, there's rice... and it's fried. So I think this qualifies as a 'Fried Rice Recipe'. True it probably doesn't conform to fried rice recipe style guidelines, and you won't find this at the Chinese restaurant takeout but it is damn good, and you may eat it all in one sitting.


For the chaap:
Sea salt 2 Tablespoon
Ground mustard 2 Teaspoon
Onion powder 1 Tablespoon
Garlic powder 1 Tablespoon
Balsamic vinegar 1/2 Tablespoon
White pepper 1/2 Teaspoon
Salt To Taste
Cumin 1 Teaspoon
Pepper To Taste
Cayenne pepper 1/2 Teaspoon
Paprika 1 Tablespoon
Thyme 1 Tablespoon
For the jambalaya:
Bacon strips 8 , chop
Unsalted butter 4 Tablespoon



1.Cook the rice by the dry method: 1 part rice to 1.5 parts liquid.

2.When cooked spread on a sheet tray and leave to dry out for about an hour.


3.Slice up the beef into small strips or cubes.

4.Mix the beef in a bowl with the corn starch, baking soda, pepper, and teriyaki sauce.

5.Prep the veg by cutting into small even, easily cooked dice.

6.Par steam the broccoli florets.

7.Crack the eggs into a bowl and fork mix them.

8.Heat the wok over high heat, pour in some oil.

9.Scramble the eggs and then place in a bowl.

10.Stir fry the beef until just cooked, and then place in the bowl with the cooked egg.

11.Stir fry the onions, and then place in the bowl with the cooked egg and beef.

12.Repeat with the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, and the frozen peas.

13.Add the cooked rice to the wok, and stir until heated through.

14.Add the cooked / reserved items back to the wok, and stir until heated through.

15.Check the seasoning and adjust with more teriyaki sauce if desired.

16.Sprinkle on some Shichi-mi tōgarashi .


17.Sprinkle with reserved green onion tops before serving.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 3