It's the end of the college school year! To celebrate, I want to make myself a satisfying bowl of my favorite American Chinese food dish; beef fried rice. Washed down with some bubbly, this is a good way to rejoice the end of a tough but rewarding year.
3/4 cup Jasmine rice
1 bunch scallion, sliced
3 tablespoons soy sauce
2 tablespoons kecap manis (dark soy sauce)
10 ounces ground beef
2 large eggs
oil, salt, pepper, vinegar
Fill a medium saucepan with salted water and bring to a boil. Add rice and boil (like pasta!), stirring occasionally, until just tender, about 12 minutes. Drain in a fine- mesh sieve, rinse with cold water, and drain well again.
Spread rice out on a paper-towel lined plate or sheet pan to dry and cool.
In a small bowl, whisk to combine soy sauce, kecap manis, 2 tablespoons water, and 1 teaspoon vinegar.
Beat 2 large eggs in a small bowl; season with salt and pepper.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. Transfer to a plate and break into large pieces, if necessary.
Heat 2 teaspoons oil in same skillet over medium-high. Add beef and a pinch each of salt and pepper. Cook, breaking up into smaller pieces, until browned, 3–5 minutes. Add chopped garlic and 2⁄3 of the scallions . Cook, stirring, until garlic is fragrant and beef is cooked through, 1 minute. Using a slotted spoon, transfer beef to plate with eggs. Wipe out skillet.
Add rice, sauce mixture, and 2 tablespoons oil to same skillet. Cook over high heat, pressing down with a spatula to crisp rice and tossing occasionally, until warmed through, 2–3 minutes. Return beef and eggs to skillet. Cook, stirring, until combined and warmed through, about 1 minute.
Garnish beef fried rice with remaining scallions. Enjoy!