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Mongolian budaatai huurga beef fried rice with carrots, onion, egg, and scallions in a cast-iron pan.

Mongolian Budaatai Huurga

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A simple Mongolian fried rice of beef, cooked rice, carrots, onion, egg, and scallions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mongolian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice and Beef
  • 3 cups cold cooked white rice preferably day-old
  • 12 oz beef sirloin thinly sliced
  • 2 tbsp neutral oil
  • 2 large eggs beaten
Vegetables and Seasoning
  • 1 medium yellow onion thinly sliced
  • 1 large carrot cut into matchsticks
  • 3 scallions scallions sliced, whites and greens separated
  • 2 cloves garlic minced
  • 1 tbsp gluten-free soy sauce
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Equipment

  • Large skillet or wok
  • Chef's knife
  • Cutting board
  • Wooden spatula

Method
 

Cook the Beef and Eggs:
  1. 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.
  2. Add the remaining oil. Pour in the eggs and stir until softly set, then transfer them to the plate.
Fry the Vegetables and Rice:
  1. Add the onion, carrot, scallion whites, and garlic. Stir-fry for 4 to 5 minutes until crisp-tender.
  2. Add the cold rice and toss for 4 minutes, breaking up clumps and letting the grains lightly toast.
Finish:
  1. Return the beef and eggs to the skillet. Add the soy sauce, salt, and pepper and toss for 2 minutes.
  2. Scatter with the scallion greens and serve hot.

Nutrition

Calories: 560kcalCarbohydrates: 58gProtein: 34gFat: 21gSaturated Fat: 6gCholesterol: 210mgSodium: 780mgFiber: 4gSugar: 5g

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.