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Ingredients
Instructions

Fried Rice with Beef, Pickled Mustard Greens and Cheese

Asian
Lunch
Beef
Dinner
Easy Recipes
Cooking with Leftovers

This Fried Rice with Beef, Pickled Mustard Greens and Cheese is a Vietnamese-inspired comfort dish that balances savoury stir-fried beef, tangy pickled greens, and fluffy rice with a gentle richness from melted cheese. Often enjoyed with a light beef bone broth on the side, it’s a satisfying everyday meal that brings together bold flavours and comforting textures.

40 mins

2 persons

Ingredients

    Add to shopping list

    Instructions

    Marinate and sear the beef

    • Marinate the beef with oil, salt, soy sauce, sugar, oyster sauce, garlic, and pepper for 15–20 minutes.

    • Heat a pan over high heat, add oil, and quickly stir-fry the beef until medium rare (about 30–40 seconds). Remove and set aside to prevent overcooking.

    Sauté the pickled greens

    • In the same pan, heat the butter and add the pickled mustard greens with a small pinch of sugar. Stir-fry for 3–4 minutes until the greens are dry and slightly crisped.

    Fry the rice

    • Add a little more butter to the pan and toss in the cold rice. Stir-fry over high heat until the grains are separated and lightly toasted.

    • Season with salt, soy sauce, and pepper. Add the sautéed mustard greens and mix well.

    Combine beef and cheese

    • Return the cooked beef to the pan and toss lightly with the rice.

    • Turn off the heat and sprinkle Emborg shredded mozzarella evenly over the rice while still hot, allowing it to melt naturally.

    • Optionally, cover the pan for 1–2 minutes or microwave briefly (about 30 seconds) for extra cheese melt.

    Serving suggestion

    • Mould the rice into a neat dome or square using a bowl or mould.

    • Garnish with chopped scallions and extra black pepper.

    • Serve with fresh cucumber slices, pickles, or chilli sauce on the side.

    • To balance the texture, this fried rice is traditionally served with a light beef bone broth soup.

    For best results:
    Rice texture: Use chilled day-old rice to ensure dry, fluffy grains.
    Pickled greens: Rinse and squeeze dry before cooking to avoid excess salt or harsh sourness.
    Melting cheese: Don't cook cheese too long over direct heat; add at the end to retain the signature stretch.
    Beef tenderness: Stir-fry separately on high heat for juiciness and avoid chewiness.

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    emborg
    40 mins
    2 persons

    Fried Rice with Beef, Pickled Mustard Greens and Cheese

    This Fried Rice with Beef, Pickled Mustard Greens and Cheese is a Vietnamese-inspired comfort dish that balances savoury stir-fried beef, tangy pickled greens, and fluffy rice with a gentle richness from melted cheese. Often enjoyed with a light beef bone broth on the side, it’s a satisfying everyday meal that brings together bold flavours and comforting textures.
    Fried Rice with Beef, Pickled Mustard Greens and Cheese - Emborg


    2 persons

    Ingredients

      Add to shopping list

      Instructions

      Marinate and sear the beef

      • 1. Marinate the beef with oil, salt, soy sauce, sugar, oyster sauce, garlic, and pepper for 15–20 minutes.

      • 2. Heat a pan over high heat, add oil, and quickly stir-fry the beef until medium rare (about 30–40 seconds). Remove and set aside to prevent overcooking.

      Sauté the pickled greens

      • 1. In the same pan, heat the butter and add the pickled mustard greens with a small pinch of sugar. Stir-fry for 3–4 minutes until the greens are dry and slightly crisped.

      Fry the rice

      • 1. Add a little more butter to the pan and toss in the cold rice. Stir-fry over high heat until the grains are separated and lightly toasted.

      • 2. Season with salt, soy sauce, and pepper. Add the sautéed mustard greens and mix well.

      Combine beef and cheese

      • 1. Return the cooked beef to the pan and toss lightly with the rice.

      • 2. Turn off the heat and sprinkle Emborg shredded mozzarella evenly over the rice while still hot, allowing it to melt naturally.

      • 3. Optionally, cover the pan for 1–2 minutes or microwave briefly (about 30 seconds) for extra cheese melt.

      Serving suggestion

      • 1. Mould the rice into a neat dome or square using a bowl or mould.

      • 2. Garnish with chopped scallions and extra black pepper.

      • 3. Serve with fresh cucumber slices, pickles, or chilli sauce on the side.

      • 4. To balance the texture, this fried rice is traditionally served with a light beef bone broth soup.