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Sizzling Mongolian Beef Fried Rice

This mouthwatering Sizzling Mongolian Beef Fried Rice is the perfect way to use leftover roast beef and chilled rice. The flavors of soy sauce, cumin, and chili flakes meld together to create a spicy and savory taste sensation.
4
15 min
TOTAL TIME
689
CALORIES
$2.03
PER SERVING
Sizzling Mongolian Beef Fried Rice
Ingredients
9 INGREDIENTS
4 SERVINGS
Light Soy Sauce
1 tbsp light soy sauce
Cumin Powder
1 tsp cumin powder
Chili Flakes
1/2 tsp chili flakes
Salt
1/2 tsp salt
Eggs
3 whole eggs
beaten
Green Onion
1/3 cup green onion
chopped
Cooked Roast Beef
1 cup cooked roast beef
diced
Vegetable Oil
1 tbsp vegetable oil
Cooked Rice
3 cups cooked rice
chilled
Directions
10 STEPS
5 min
PREP TIME
10 min
COOK TIME
15 min
TOTAL TIME
1
Heat vegetable oil in a large skillet over medium-high heat.
2
Add beaten eggs to the skillet and let them cook until the bottom side is cooked but the top is still raw, about 30 seconds.
3
Add chilled rice on top of the eggs and chop and stir immediately with a spatula to coat the rice with the uncooked egg mixture.
4
Continue to chop and cook the rice until the grains are separated thoroughly, about 3 minutes.
5
Spread diced roast beef on top of rice and drizzle with light soy sauce, stirring a few times to mix.
6
Sprinkle cumin powder, chili flakes, and 1/2 teaspoon salt over the rice and stir well to combine.
7
Add chopped green onions and stir a few times.
8
Reduce the heat to medium and cook for another minute, allowing the flavors to meld.
9
Taste the rice and adjust seasoning if necessary.
10
Serve warm and enjoy your Sizzling Mongolian Beef Fried Rice.
Health Info
Macros
114g
CARBS
11g
FAT
27g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
EGGS
WHEAT
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Frequently Asked Questions
What is Mongolian Beef?
What kind of beef should I use for Mongolian Beef?
What are the key ingredients for Mongolian Beef?
How do I make the sauce for Mongolian Beef?
What is the best way to cook Mongolian Beef?
What are some tips and tricks for making Mongolian Beef?
Can I make substitutions for some of the ingredients?
How should I store leftovers of Mongolian Beef?