Rendang Beef Fried Rice
Spicy rendang paste coats tender beef and fragrant jasmine rice in one skillet—no waiting. Bold coconut-chili heat with the sticky-savory comfort of fried rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 3.5 tbsp rendang paste (red or Malaysian)
- 1 lb beef sirloin or chuck, thinly sliced
- 3 cups cooked jasmine rice (day-old or chilled)
- ½ cup coconut milk
- 1 large shallot, thinly sliced
- 1 medium red bell pepper, diced
- 2 tbsp soy sauce
- 1 whole lime (halved) plus fresh cilantro or mint (optional)
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add beef and cook without stirring for 2 minutes, then break up and stir until browned, about 3 more minutes.
- 3
Stir in rendang paste and cook until fragrant, 60 seconds, then add shallot and bell pepper.
- 4
Pour in coconut milk and soy sauce, stir to coat, then add rice and toss continuously until heated through, 4–5 minutes.
- 5
Squeeze lime over the top. Taste and adjust salt or soy sauce as needed.
- 6
Serve hot, garnished with cilantro or mint if desired.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or silicone spatula
- cutting board and knife
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