Carne Picada con Arroz que mi Padre ha Hecho 100.000 Veces

Ingredientes

• 14 oz Thai jasmine rice
• 14 oz water
• 8 oz ground beef
• 1 oz green onion white
• 1 large egg
• 1 tablespoon oil
• 1 tablespoon cooking wine
• 1.5 cup hot water
• 2 oz green pea
• 1 teaspoon sesame oil
• 0.5 teaspoon dark soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 0.125 teaspoon white pepper
• 2 tablespoon water
• 1 tablespoon oil
• 2 teaspoon oil
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoon cooking wine
• 1 teaspoon chicken bouillon powder
• 2.5 teaspoon potato starch
• 4 teaspoon water

Preparación

1. 1

   Wash and cook rice: Wash the rice three times, gently swirling the grains around to remove any dust. Use fresh water with each round.

2. 2

   Marinade beef: Add the ground beef to one side of a medium bowl.

3. 3

   Dice green onions: Cut off the bottoms and dice just the white parts of the green onions.

4. 4

   Prep sauce: In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, cooking wine, and chicken bouillon powder. Mix until thoroughly combined

5. 5

   Prep slurry: In a small bowl, combine the potato starch and water and mix to thoroughly combine.

6. 6

   Plate rice and add egg: Scoop the cooked rice onto a large rimmed plate, shaping it into a mound while still hot.

7. 7

   Cook beef: Heat the wok on high for about 1 minute. Once the wok is smoking, decrease the heat and add the oil, spreading it all over sides of wok with a spatula.