Cơm Chiên Bò — Beef Fried Rice

Ingredients

• 1 lb beef sirloin or ribeye, thinly sliced
• 3 cups cooked rice, chilled (day-old preferred)
• 4 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 3 stalks scallions, sliced
• ½ whole lime (juiced)
• 3 tbsp neutral oil for cooking

Instructions

1. 1

   Pat beef dry with paper towels. Season lightly with salt and black pepper.

2. 2

   If rice is clumpy, break apart with your fingers so grains separate easily.

3. 3

   Heat 1 tbsp oil in a 12-inch skillet or wok over medium-high until shimmering.

4. 4

   Add beef in a single layer. Let sit 90 seconds without stirring until edges brown.

5. 5

   Stir beef and cook 1 more minute until no pink remains. Transfer to a plate.

6. 6

   Add remaining 2 tbsp oil to skillet. Add garlic and cook 30 seconds until fragrant.

7. 7

   Add rice and break up clumps with a spoon while stirring constantly, ~3 minutes.

8. 8

   Drizzle fish sauce and soy sauce over rice. Toss until evenly coated, ~1 minute.

9. 9

   Return beef to skillet. Add scallions and lime juice. Toss once and serve hot.

Tools you’ll need

• 12-inch skillet or wok
• wooden spoon or wok turner
• paper towels
• cutting board
• chef's knife

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