Beef & Egg Fried Rice

Ingredients

• 1500 g White rice (day-old, cooked)(500g)
• 2100 g Frozen peas and carrots(100g)
• 360 g Diced white onion(60g)
• 420 g Minced garlic(20g)
• 510 g Grated ginger(10g)
• 630 ml Soy sauce(32g)
• 715 ml Oyster sauce(16g)
• 810 ml Sesame oil(9g)
• 95 g Sugar(5g)
• 103 g White pepper(3g)
• 112 g Salt(2g)
• 1245 ml Vegetable oil(41g)
• 13300 g Flank steak or sirloin(300g)
• 1415 ml Soy sauce (for marinade)(16g)
• 155 g Cornstarch(5g)
• 165 ml Baking soda(6g)
• 173 large Eggs(150g)
• 1820 g Green onions(20g)
• 195 g Sesame seeds(5g)
• 2010 g Crispy fried shallots(10g)
• 2110 ml Chili oil or Sriracha(10g)

Instructions

1. 1Mix the sliced beef with soy sauce, cornstarch, and baking soda; let it rest for 15 minutes to ensure maximum tenderness.
2. 2Heat a tablespoon of oil in a wok or large skillet, scramble the eggs just until set, then remove and set aside.
3. 3Add more oil to the wok over high heat and sear the beef strips until browned and cooked through; remove and set aside with the eggs.
4. 4Clean the wok if needed, add remaining oil, and sauté the onion, garlic, ginger, and frozen vegetables until fragrant and soft.
5. 5Add the chilled rice to the wok, breaking up any clumps, and stir-fry for 3 minutes until the grains are toasted and coated in oil.
6. 6Pour the sauce mixture over the rice and toss thoroughly, then return the cooked beef and eggs to the wok.
7. 7Stir everything together over high heat for 1 minute, then serve immediately topped with green onions and sesame seeds.