This is something my mom would make for me for my lunch after coming home from school. That was like, almost twenty years ago. This fried rice to me seems to have some sort of magic powers to make me happy. I love the combination of sweet and salty from the soy sauce. Well actually, I love anything with soy sauce. I always sock up at least three bottles of different types of soy sauce in my pantry. It always comes in handy for quick stir fries in any dish. However, for this particular dish, I use kecap manis. According to Wikipedia, kecap manis is a sweet soy sauce, with a thick and syrupy consistency. It also has a sweet, treacle-like flavor due to the generous addition of palm sugar in it. This seriously awesome stuff is available at your local asian grocery store.
Today, I still make this for myself for lunch or dinner with my husband. (who is now a soy convert) Sometimes I obsessed with it not being as good as the way my mom makes it. I don’t know how she does it but I guess it’s because she has her special touch and always makes everything taste absolutely comforting and delicious.
Sweet Beef Fried Rice
1 tablespoon canola or vegetable oil
3 small shallot, thinly sliced
1 cup of beef strip
2 small cloves garlic, minced
1 teaspoon black pepper
3 tablespoon kecap manis (sweet soy sauce)
1/4 cup beef stock or water
1 1/2 cups cooked long-grain rice (use day old rice)
1/4 cup frozen petite peas
Heat oil in a wok over a medium high heat. Then add in the thinly sliced shallots and fry until it is golden brown. Mix the beef strips, mince garlic and black pepper in a small bowl and set aside for 10 minutes. Then, drop that in the wok along with the fried shallots and stir fry until the beef is brown. Now add in the beef stock. Let it come up to a boil, then add in the cooked rice and continue to stir fry and then add in about 1/3 cup of frozen petite peas and continue to stir fry and season to taste. Serve warm topped with omellete.
2 eggs (lightly beaten)
Salt and pepper
Beat eggs and lightly season with salt and pepper in a small bowl. Pour egg into heated oiled work until almost set. Remove from work, roll it up and then slice it thinly or to your liking.