Drunken Fried Rice
Bold, savory fried rice with deeply browned beef, aromatic garlic, and lots of fresh basil, finished with a crispy fried egg.
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Servings: 2 servings
Equipment
Ingredients
Rice & Protein
- 4 cups Rice day-old cooked rice, cold and separated
- 3/4 lb Ground beef
- Salt kosher salt
- Black pepper
- Neutral Oil
Vegetables & Aromatics
- 1/2 cup Yellow onion diced
- 1/2 cup Red bell pepper diced
- 1/2 cup Carrots diced
- 4 cloves Garlic minced
- 1/2–1 cup Fresh basil thinly sliced (Thai basil preferred)
Egg
- 1 large Egg
Drunken-Style Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tsp Brown sugar
- 2–3 tbsp Beef stock to loosen and season the rice
Instructions
Cook Down the Vegetables
- Heat a large skillet over medium-high heat and add a thin layer of oil.
- Add the diced carrots and diced yellow onion to the pan.
Brown the Beef
- Add the ground beef to the pan with the vegetables.
- Season lightly with salt and black pepper.
- Cook, breaking it up, until the beef is deeply browned and slightly crispy at the edges.
Bloom Garlic and Pepper
- Add the minced garlic and diced red bell pepper to the pan.
- Stir for 20–30 seconds, just until fragrant.
Fry the Rice
- Add the cold rice to the pan and spread it into an even layer.
- Stir everything together, then let the rice sit briefly against the pan to toast.
- Continue stirring and pressing the rice down until it loosens and begins to fry evenly.
Sauce and Reduce
- Add the soy sauce, fish sauce, brown sugar, and beef stock.
- Stir thoroughly to distribute the sauce and coat the rice.
- Cook another 30–60 seconds so excess moisture evaporates and flavors concentrate.
Finish with Basil
- Turn off the heat.
- Fold in the thinly sliced basil just until wilted and aromatic.
Fry the Egg and Serve
- Transfer the fried rice to a serving bowl.
- Return the skillet to medium heat and add a small amount of oil if needed.
- Crack in the egg and fry until the whites are set and edges are crisp, keeping the yolk slightly runny if desired.
- Serve the fried egg on top of the rice.
Notes
- Use day-old rice for best texture.
- Cook off vegetable moisture before adding beef to ensure browning.
- Let the rice sit briefly before stirring to build flavor.
- Add basil at the very end to preserve color and aroma.
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