Fried rice with green beans, lup cheong and minced beef

Google: “Chinese fried rice usually use light soy sauce and dark soy sauce.  Some chefs prefer just a pinch of salt to keep the bright colour of the rice. Chinese-American fried rice used tomato ketchup and Worcestershire sauce to render a whole new flavour. Thai fried rice- uses fish sauce, soy sauce, and sugar. Use cold, leftover cooked rice, medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. A blazing hot wok (a wok is ideal, but a large pan) will do”.

Being creative and an adventurous cook, I am taking my fried rice up to next level by adding minced beef, green beans, lup cheong (Chinese sausage) to boost the flavour with sesame oil and Worcestershire.

I have leftover minced beef and green beans stir fry. I have added into my fried rice. The method for cooking minced beef and green beans are in the method. You have to cook them. Never waste food but replenished it with additional Chinese sausage and eggs.

My fried rice with green beans, lup cheong and minced beef has a mixture of Chinese fried rice and Chinese American fried rice. It certainly did boost the flavour, has slightly darker colour and delicious. Let’s cook!!!


300 g minced beef
10-14 green beans, cut into bite size
3 Chinese sausages, thinly sliced
3 c cooked rice, 2-3 days old
3 eggs, beaten
4 Tsp minced garlic
1 small onion, diced
1 Tbs Shoa Xing (Chinese cooking wine)

Marinade for beef

1 Tbs Worcestershire sauce
1 Tbs water
1/2 Tbs soy sauce
1 Tsp dark soy sauce
2 Tsp sesame oil
1 Tsp beef powder stock
3 dashes white pepper powder
1/2 Tsp corn flour (OPT)

Sauce for rice

1 Tbs Worcestershire sauce
2 Tbs soy sauce
1 Tbs Shoa Xing (Chinese cooking wine)
1 Tbs oyster sauce
2 Tsp sesame oil
1/4 Tsp sugar
1/8 Tsp ajinomoto (OPT)


In a large bowl mix the marinade for beef until well combined. Add the beef, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature for about 10-15 minutes.

Next combine the sauce for rice in a medium bowl and set aside. Heat up a wok with one Tbs of oil sauté the garlic until aromatic. Add in Chinese sausage and stir fry until they are soft. Remove and set aside.

Heat wok on medium high heat and add 1 Tbs oil. When the oil is hot, add the garlic and fry until fragrant. Then add the onion. Stir fry for 1 to 2 minutes, until it starts to brown and soften. Add the marinated beef and let brown briefly. Then add green beans and season with some salt and pepper, then cook until the vegetables are soft, and the meat is cooked all the way through. Transfer the beef back to the marinade bowl and set aside.

With the wok over medium high heat, add another tablespoon of oil, add rice using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir fry until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.

Once the rice is warmed through, add the sauce for rice. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add beef, green beans and marinade from the bowl you set aside earlier, and stir fry for a couple of minutes.

Make room in one corner of the wok and pour in eggs directly into the pan and scramble until they are cooked through. Once fully cooked, mix the eggs in with the rest of the fried rice ingredients. Push the rice into the middle of the wok to let the edge of the wok heat up.

After about 20 seconds, pour 1 Tbs of Shao Xing wine around the edge of the wok. Stir fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. Spoon onto serving bowls. Serve immediately with a glass of red wine. Enjoy!!!!!

Note: You can use frozen vegetables such as carrot, corn, capsicums, and peas. You can also use any vegetables of your choice. You can omit lup cheong just use bacon. You may use herbs such as basil, parsley, coriander and kafir lime leaves. You may omit beef use pork, prawns, fish or chicken.