Mince beef fried rice with vietnamese mint recipe
Prep time
Cook time
Total time
This is a total invention of mine. There is no origin to it, just a mix of things I like in Asian cooking. I hope you like it.
Recipe type: Main
Cuisine: Asian
  • 1 tsp coriander seeds
  • 1 tbs palm sugar grated or a 2 cm knob
  • 1 tbs dark soy sauce
  • 3 tbs light soy sauce
  • 1 tsp fish sauce
  • A twig of Vietnamese mint washed and patted dry
  • 2 scallions (or spring onions) washed and patted dry
  • a dash of neutral oil (canola, peanut)
  • a 2 cm unpeeled knob of ginger
  • 1 garlic clove
  • 500g mince beef
  • 1 egg
  • 500g cooked rice (from the night before is even better. I keep mine outside the fridge if it is only for one night, it better).
  1. In a small bowl crush coriander seeds.
  2. Grate palm sugar using a Microplan grater (they're the absolute best) over the bowl.
  3. Tip both soys and fish sauce and mix well until sugar has dissolved. Set aside.
  4. Cut Vietnamese mint and scallions in bits the size of half the length of your thumb.
  5. In a non-stick frying pan or a seasoned wok, pour a dash of oil. While it is on high heat, using a Microplan grater, grate garlic and ginger (don't peel), keep a few millimeters for the final touch. Stir until fragrant.
  6. Tip the meat. Using a wooden spatula, break it in little parts.
  7. Once the beef is cooked (grey) push it on one side of the pan. Tip the pan to get the oil on the other side. Break the egg in the free part of the pan with the oil. With the spatula, move the egg, scramble it until nearly all cooked.
  8. Mix egg and beef well. Tip the sauce. (you're still on high heat) and stir well.
  9. Tip rice. Stir well and break clumps with spatula. Let the meat caramelise a bit.
  10. Tip scallions and mint. Grate the last few millimetres of ginger. Stir for another minute and serve with a squeeze of lemon.
Recipe by The Flo Show.com at http://www.thefloshow.com/mince-beef-fried-rice-with-vietnamese-mint-recipe/