Beef Fried Rice with Pickled Mustard Green

Wow, I have found another delicious beef fried rice with magic ingredients: pickled mustard green.

The pickled mustard green is also known as Sichuan Suancai. Its lovely sour taste highlights beef. It also pairs well with other proteins like pork and chicken, making the fried rice unique and special. You can purchase it at Asian stores or, if possible, make it at home following this instruction.

We have also introduced lots of yummy stir-fried rice recipes. If you love stir-fried rice, remember to check the following.

If you don’t have pickled mustard green, try Kimchi. Fermentation creates a unique combination of tangy, sour, and umami flavors. So they are similar in flavor and taste, and you can get a similar taste.

Ingredients

Two eggs

beef steak, cut into shreds

2 cups leftover rice

Three scallions, cut into sections

Five coriander, cut into sections

Pickled mustard green, chopped

Marinating the beef can help give a primary savory flavor to the beef, creating different taste layers from the fried rice.

Marinating

1.5 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1/4 tsp. ground pepper

1/4 tsp. sugar

1/2 tbsp. Chinese cooking wine, Shaoxing wine

2 tsp. corn starch

1 tsp. sesame oil

Instructions

Preparation

Cut beef into shreds and marinate it with the marinating sauce. Combine well and set aside for 15 minutes.

Chop the pickled mustard green finely. If you need to watch out for the salt intake, I recommend soaking and washing the pickled mustard green before using.

Fry eggs

Mix the eggs evenly. Add some hot oil to a pan and pour in egg liquid. Break it when it is almost solid. Transfer the eggs out.

Fry-pickled mustard green.

Add extra oil and fry pickled mustard green for around 1 minute until aromatic.

Fry beef, and add rice and the rest of the side dishes

Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. Spread the beef strips in. Let them stay for 5 to 6 seconds, and gently stir them several times until the beef strips change color. Transfer out because we don’t need to overfry it.

Place leftover rice, scrambled egg, and beef. Add a little bit soy sauce and pepper.

Turn off the fire and mix in green onion and coriander if using. Serve hot.

Ingredients2 eggsbeef steak cut into shreds2 cups leftover rice3 scallions cut into sections5 coriander cut into sectionsPickled mustard green choppedMarinating1.5 tbsp. oyster sauce1/2 tbsp. light soy sauce1/4 tsp. ground pepper1/4 tsp. sugar1/2 tbsp. Chinese cooking wine Shaoxing wine2 tsp. corn starch1 tsp. sesame oil
PreparationCut beef into shreds, and marinate it with the marinating sauce. Combine well and set aside for 15 minutes.Chop the pickled mustard green finely.Mix the eggs evenly.Fry pickled mustard greenFry beef, and add rice and the rest of the side dishesAdd cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out.Place leftover rice, scrambled egg and beef. Add soy sauce and pepper.Turn off fire and mix in green onion and coriander. Serve hot.

Other fried rice recipes

Rice can be paired and combined with many other dishes; you can check our other fried rice options if you like:

Young Chow Fried Rice

Golden Fried Rice

Compared with other regular fried rice, this one can be slightly salty, so I recommend matching it with light soups and salads like the following.

Smashed cucumber salad

Bok Choy and Tofu Soup

Tomato and egg drop soup

Afterthoughts

Fried rice can be interesting, with totally different flavors and texture. Pickled mustard green add a very special and unique sour taste. I hope you will love this special combination of beef and pickled mustard green.

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