Recipe Instructions:
500 g ground beef (or ground lamb)
▢1 tablespoon whole cumin seeds (see notes)
▢1.5 tablespoons garlic (4 cloves, finely minced or grated)
▢1 tablespoon ginger (grated or very finely minced)
▢3 tablespoons soy sauce
▢2 eggs
▢¾ teaspoon salt
▢3-4 cups rice (cold, preferably a day old)
▢1 green onion (finely chopped)
▢sumac (optional, see notes)
Preparation
Crack the eggs into a small bowl and scramble it. Set it aside for later
Using your hands, separate the leftover rice into small pieces (see the photo in the blog post for how small I break up the rice). Set aside for later.
Cut the root tips off the green onions and finely chop it (including the whites of the green onion). Set aside for later.
Making the Beef Fried Rice
Add a bit of oil to a frying pan, and set it to medium heat and wait for the oil to get hot.
Add in the whole cumin seeds and toast it for 15-30 seconds. Watch it carefully to make sure it doesn't burn!
Add in the ground beef. Break up the meat into tiny pieces and cook for about 5 mins or the water in the ground beef evaporates away.
Add in the salt, ginger, garlic and soy sauce and cook for another 2 mins
Push the ground beef to the side of the frying pan. Add eggs into the pan and let it cook for a few seconds until the egg is about 50% cooked. (See the blog post for a photo of how much I cook the eggs before adding the rice in)
Add in the rice and mix the beef, egg, and rice together for about 10 mins. Keep the rice moving to fully cook the eggs.
Turn off the heat, and add the green onions and enjoy!
