Uploaded July 2026 | Updated September 2026, 1 week ago
Ingredients
Rice
* 2½ cups (525 g) Sella basmati rice
* ½ tsp salt
* ½ tsp chicken bouillon
* Water, according to your rice package
Beef
* 600 g lean ground beef
* ½ tsp salt
* ½ tsp chicken bouillon
* 1 tbsp neutral oil
* 1 medium onion, finely diced
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 1 scotch bonnet pepper
To Season the Beef
* 1 tbsp soy sauce
* 1 tbsp Worcestershire sauce
* 1 tbsp oyster sauce
Sauce for the Rice
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tbsp Shaoxing cooking wine (or Chinese cooking wine)
Method
Cook the rice with the salt and chicken bouillon according to the package directions. Spread it out on a tray and let it cool completely, or refrigerate until cold.
Heat a large wok or skillet over medium high heat. Add the ground beef and season with the salt and chicken bouillon. Cook until deeply browned with crispy bits.
Add the onion and cook for 3 to 4 minutes, until softened then add the bell peppers and cook for another 2 to 3 minutes.
Pour in 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon oyster sauce, and 1 tablespoon cooking wine. Stir well and cook for 1 to 2 minutes.
Add the cold rice, then pour over the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cooking wine. Toss until every grain is evenly coated. Add the dark soy sauce, if using, for a deeper color.
Stir fry for 3 to 4 minutes, then fold in then serve hot.
Ingredients
Rice
* 2½ cups (525 g) Sella basmati rice
* ½ tsp salt
* ½ tsp chicken bouillon
* Water, according to your rice package
Beef
* 600 g lean ground beef
* ½ tsp salt
* ½ tsp chicken bouillon
* 1 tbsp neutral oil
* 1 medium onion, finely diced
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 1 scotch bonnet pepper
To Season the Beef
* 1 tbsp soy sauce
* 1 tbsp Worcestershire sauce
* 1 tbsp oyster sauce
Sauce for the Rice
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tbsp Shaoxing cooking wine (or Chinese cooking wine)
Method
Cook the rice with the salt and chicken bouillon according to the package directions. Spread it out on a tray and let it cool completely, or refrigerate until cold.
Heat a large wok or skillet over medium high heat. Add the ground beef and season with the salt and chicken bouillon. Cook until deeply browned with crispy bits.
Add the onion and cook for 3 to 4 minutes, until softened then add the bell peppers and cook for another 2 to 3 minutes.
Pour in 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon oyster sauce, and 1 tablespoon cooking wine. Stir well and cook for 1 to 2 minutes.
Add the cold rice, then pour over the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cooking wine. Toss until every grain is evenly coated. Add the dark soy sauce, if using, for a deeper color.
Stir fry for 3 to 4 minutes, then fold in then serve hot.
