Beef Fried Rice

Wash the cucumber, cut into strips and then dice.

Dice the carrots and dice the beef (after cutting, add a little salt, pepper, light soy sauce, and starch to a bowl and marinate for 2 minutes, and dice the shallots.

One egg.

Break the eggs with chopsticks, heat the oil in a pan, and when the oil is hot, pour in the egg liquid.

Over medium heat, stir with chopsticks.

Pour the scrambled eggs into the bowl.

Heat the oil in a pan, add the shallots and stir-fry for a minute until the shallots become fragrant.

Pour in the diced carrots (carrots are harder to cook, so fry them for a minute first).

After a minute, add beef cubes and stir-fry a few times.

Use medium-high heat and stir-fry until the beef cubes are half-cooked. Because the beef cubes are not big, just fry for one minute.

Pour into a large bowl of white rice.

Use a spatula to stir-fry the rice over medium-high heat.

Let the rice break up completely, this step takes about 2 minutes.

Add: a little salt, light soy sauce, dark soy sauce, and a small spoonful of sugar (for freshness).

Stir-fry thoroughly to allow the ingredients and sauce to fully color and blend.

Finally, add the cucumber pellets and egg pellets. The cucumber and egg pellets must be added last. This way the fried rice will have a beautiful color and will not be all soy sauce color.

Just stir-fry a few times to retain the crispiness of the cucumber cubes and make the fried rice rich in texture.

Use a large bowl to put the rice in, place it upside down on a large plate, and sprinkle a few white sesame seeds on top. This fried rice will have a beautiful color and rich texture.

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