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Fried rice with steak, red chili, bimi, and a fried egg

Coöperatie Hoogstraten

Coöperatie Hoogstraten

dinner

40

minus

Recipe for

4

person

persons

40

minutes

600 g steak, such as entrecôte or bavette

400 g jasmine rice, preferably cooked the day before

2 carrots, finely chopped

1 green bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 red chili pepper

1 onion, finely chopped

2 cloves of garlic, minced

1 tbsp fresh ginger, grated

400 g bimi

4 eggs

A splash of sweet soy sauce

A splash of salty soy sauce

A splash of fish sauce

Sesame oil

Fresh cilantro, finely chopped

Furikake, a Japanese seasoning blend

Pepper and salt

Roadmap

Preparation

Cook the rice if necessary and let it cool completely. Cold rice works best for fried rice and prevents the grains from sticking together.
Chop the carrots and bell peppers, and have all the vegetables ready.
Cut the steak into thin strips and season lightly with salt and pepper.
Slice the red chili pepper into thin rings. Finely chop about half of the rings to use in the stir-fry. Set the remaining rings aside for garnish. If you want to make the dish less spicy, remove the seeds first.

Preparation

Heat a splash of sesame oil in a hot skillet or wok. Sear the steak strips quickly and vigorously until they are nicely browned. Remove the meat from the pan and set it aside.
Add a little more sesame oil if needed. Sauté the onion together with the garlic, ginger, and finely chopped chili until everything starts to smell delicious.
Add the carrots and bell pepper strips. Stir-fry for about five minutes, until the vegetables are al dente.
Add the cold rice and stir well so that the grains of rice separate and cook evenly.
Season the dish with sweet soy sauce, soy sauce, and a splash of fish sauce. Let everything cook for a little while longer, then mix the steak strips back into the rice.
Meanwhile, heat some sesame oil in another pan. Sauté the bimi over medium heat for about five minutes, until it’s lightly caramelized and al dente. Season to taste with a pinch of salt or a small splash of soy sauce, if desired.
Fry the eggs in a separate pan however you like them best. A runny yolk goes especially well with the fried rice.
Divide the fried rice among the plates. Arrange the bimi next to it, and place a fried egg on each plate.
Garnish with furikake, fresh cilantro, and a few thin slices of red chili.

Serve immediately.

Tip: Taste a small piece of the chili pepper first. The heat level can vary from pepper to pepper. Use fewer rings or remove the seeds for a milder version.

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Ingredients

for

4

persons

person

600 g steak, such as entrecôte or bavette

400 g jasmine rice, preferably cooked the day before

2 carrots, finely chopped

1 green bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 red chili pepper

1 onion, finely chopped

2 cloves of garlic, minced

1 tbsp fresh ginger, grated

400 g bimi

4 eggs

A splash of sweet soy sauce

A splash of salty soy sauce

A splash of fish sauce

Sesame oil

Fresh cilantro, finely chopped

Furikake, a Japanese seasoning blend

Pepper and salt

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A colorful fried rice dish with tender steak, crisp vegetables, caramelized bimi, and a perfectly fried egg. Red chili adds a pleasantly spicy kick to the dish and provides an extra pop of color and freshness as a finishing touch.

Preparation

40

minus

Preparation

Cook the rice if necessary and let it cool completely. Cold rice works best for fried rice and prevents the grains from sticking together.
Chop the carrots and bell peppers, and have all the vegetables ready.
Cut the steak into thin strips and season lightly with salt and pepper.
Slice the red chili pepper into thin rings. Finely chop about half of the rings to use in the stir-fry. Set the remaining rings aside for garnish. If you want to make the dish less spicy, remove the seeds first.

Preparation

Heat a splash of sesame oil in a hot skillet or wok. Sear the steak strips quickly and vigorously until they are nicely browned. Remove the meat from the pan and set it aside.
Add a little more sesame oil if needed. Sauté the onion together with the garlic, ginger, and finely chopped chili until everything starts to smell delicious.
Add the carrots and bell pepper strips. Stir-fry for about five minutes, until the vegetables are al dente.
Add the cold rice and stir well so that the grains of rice separate and cook evenly.
Season the dish with sweet soy sauce, soy sauce, and a splash of fish sauce. Let everything cook for a little while longer, then mix the steak strips back into the rice.
Meanwhile, heat some sesame oil in another pan. Sauté the bimi over medium heat for about five minutes, until it’s lightly caramelized and al dente. Season to taste with a pinch of salt or a small splash of soy sauce, if desired.
Fry the eggs in a separate pan however you like them best. A runny yolk goes especially well with the fried rice.
Divide the fried rice among the plates. Arrange the bimi next to it, and place a fried egg on each plate.
Garnish with furikake, fresh cilantro, and a few thin slices of red chili.

Serve immediately.

Tip: Taste a small piece of the chili pepper first. The heat level can vary from pepper to pepper. Use fewer rings or remove the seeds for a milder version.

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Preparation

Cook the rice if necessary and let it cool completely. Cold rice works best for fried rice and prevents the grains from sticking together.
Chop the carrots and bell peppers, and have all the vegetables ready.
Cut the steak into thin strips and season lightly with salt and pepper.
Slice the red chili pepper into thin rings. Finely chop about half of the rings to use in the stir-fry. Set the remaining rings aside for garnish. If you want to make the dish less spicy, remove the seeds first.

Preparation

Heat a splash of sesame oil in a hot skillet or wok. Sear the steak strips quickly and vigorously until they are nicely browned. Remove the meat from the pan and set it aside.
Add a little more sesame oil if needed. Sauté the onion together with the garlic, ginger, and finely chopped chili until everything starts to smell delicious.
Add the carrots and bell pepper strips. Stir-fry for about five minutes, until the vegetables are al dente.
Add the cold rice and stir well so that the grains of rice separate and cook evenly.
Season the dish with sweet soy sauce, soy sauce, and a splash of fish sauce. Let everything cook for a little while longer, then mix the steak strips back into the rice.
Meanwhile, heat some sesame oil in another pan. Sauté the bimi over medium heat for about five minutes, until it’s lightly caramelized and al dente. Season to taste with a pinch of salt or a small splash of soy sauce, if desired.
Fry the eggs in a separate pan however you like them best. A runny yolk goes especially well with the fried rice.
Divide the fried rice among the plates. Arrange the bimi next to it, and place a fried egg on each plate.
Garnish with furikake, fresh cilantro, and a few thin slices of red chili.

Serve immediately.

Tip: Taste a small piece of the chili pepper first. The heat level can vary from pepper to pepper. Use fewer rings or remove the seeds for a milder version.

Recipe for

4

person

persons

40

minutes

600 g steak, such as entrecôte or bavette

400 g jasmine rice, preferably cooked the day before

2 carrots, finely chopped

1 green bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 red chili pepper

1 onion, finely chopped

2 cloves of garlic, minced

1 tbsp fresh ginger, grated

400 g bimi

4 eggs

A splash of sweet soy sauce

A splash of salty soy sauce

A splash of fish sauce

Sesame oil

Fresh cilantro, finely chopped

Furikake, a Japanese seasoning blend

Pepper and salt

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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