Budaatai huurga is a practical Mongolian fried rice that turns leftover rice, beef, vegetables, and egg into a filling skillet meal. Its appeal is in the straightforward seasoning and hearty texture.
Sear the beef and egg separately, fry the vegetables and rice, then bring everything together with a little soy sauce and pepper.
Use a wide skillet and avoid overcrowding so the rice fries rather than steams.
Serving Suggestions
Serve hot with cucumber salad, pickled vegetables, or a bowl of clear tea.
Recipe Notes
Refrigerate leftovers for up to two days and reheat until steaming hot. Cool the rice promptly after cooking if preparing it ahead.
Mongolian Budaatai Huurga
A simple Mongolian fried rice of beef, cooked rice, carrots, onion, egg, and scallions.
Ingredients
Equipment
Method
Cook the Beef and Eggs:
- Heat 1 tablespoon of the oil in a large skillet over high heat. Stir-fry the beef for 2 to 3 minutes until browned, then transfer it to a plate.
- Add the remaining oil. Pour in the eggs and stir until softly set, then transfer them to the plate.
Fry the Vegetables and Rice:
- Add the onion, carrot, scallion whites, and garlic. Stir-fry for 4 to 5 minutes until crisp-tender.
- Add the cold rice and toss for 4 minutes, breaking up clumps and letting the grains lightly toast.
Finish:
- Return the beef and eggs to the skillet. Add the soy sauce, salt, and pepper and toss for 2 minutes.
- Scatter with the scallion greens and serve hot.
Nutrition
Notes
- Cold, dry rice gives the best separate grains; spread freshly cooked rice on a tray and chill it if needed.
- Cook the beef quickly over high heat so it stays tender.
