A single-bowl fried rice that treats water spinach stems as a vegetable rather than a discard: they are diced small and thrown in at the end, so they stay snappy against the soft rice. The beef is marinated ahead of time, and the ham goes in first to perfume the oil.
Home-style · Main
Overnight Rice Fried With Beef and Water Spinach Stems
Marinated beef cubes and diced ham season the rice, while blanched-crunch water spinach stems cut through the richness. The whole thing comes down to high heat and a light hand with the spatula.
- Prep15 min
- Cook10 min
- Serves1
- LevelEasy
Ingredients
| 1 large bowl | cooked rice, preferably day-old |
| 180 g | water spinach stems , diced small |
| 1 portion | beef, diced , marinated ahead of time |
| 1 | ham sausage , diced |
| a little | scallion , chopped |
| as needed | oil |
| as needed | light soy sauce, oyster sauce and chicken bouillon |
| a pinch | salt |
Method
- Get everything ready first: the marinated beef, diced ham, day-old rice, diced water spinach stems and chopped scallion, all within reach.
- Heat oil in the wok and fry the ham dice until it smells toasty.
- Add the beef and slide it around quickly just until the colour changes, to lock in the juices.
- Add the rice, press it apart gently with the spatula, and keep the heat high, tossing so every grain picks up the pan sauces.
- Season with light soy sauce, oyster sauce, chicken bouillon and a small pinch of salt, and toss until the rice is evenly coloured.
- Add the water spinach stems and stir-fry only until they are just cooked through but still crunchy.
- Scatter in the scallion, give it one or two final folds and serve.
Notes
- The stems go in last and leave the pan fast; any longer and they lose the crunch that makes the dish.
- High heat and a big wok keep the rice from steaming in its own moisture.
Ratios and technique checked against 简**e on Douguo (牛肉空心菜梗炒饭). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.