Cook the Dainty Jasmine Rice according to package details. When done, pour the rice onto a large baking sheet, spread out, and allow to steam dry and cool for 15–20 minutes.
Place the sliced beef in a small bowl and mix in the baking soda. This will help tenderize the meat. Set aside.
Crack the 2 eggs into a small bowl and whip until smooth. Set aside.
Preheat a wok or large frying pan or skillet over high heat. When very hot, add in 2 tbsp oil. When the oil starts to shimmer, or starts to lightly smoke, add in the sliced beef. Cook over high heat until fully cooked. About 5 minutes. Pour back into the bowl and set aside. Wipe or rinse the wok and place it back over high heat.
When very hot, add in the remaining oil. When the oil starts to shimmer, or starts to lightly smoke, add in the egg. It should puff up a bit in the very hot oil. Stir the egg gently one time, and when it is mostly cooked, but still a bit liquid, quickly add in the cooled rice. Using a large spoon, stir the rice and the egg together.
Without stirring too much, stir-fry the cooked rice and egg together until the rice heats up. As it is heating up, gently press out any clumped up rice with the back of the spoon.
When the rice is warmed through, stir in the peas, corn, lettuce, cooked beef, soy sauce, salt, and sugar. Stir to combine and allow to continue cooking over high heat until the peas and corn are warmed through. Adjust seasoning with a bit more salt if needed.
Stir in the sliced scallions and serve immediately.
TIP: You can use leftover rice for this recipe, it’s even better!
Subscribe to our newsletter
