Ingredients
300 g cooked rice, 150 g beef, 50 g each of green, yellow, and red bell peppers, 30 g onion, 2 shiitake mushrooms, 1 egg.
Seasonings
1 teaspoon each of salt, fermented rice wine, cornstarch, and soy sauce, 1/2 teaspoon of white pepper, and vegetable oil as needed.
Preparation
1. Remove the sinew from the beef, rinse, drain, and cut into 1 cm cubes. Place in a bowl, add soy sauce, fermented rice wine, and cornstarch, mix well, and marinate for 10 minutes.
2. Remove the stems and seeds from the green, yellow, and red bell peppers, rinse them under cold water, and dice into small cubes; soak the dried shiitake mushrooms in water until softened, remove the stems and any grit, rinse, drain, and dice into small cubes.
3. Crack the eggs into a bowl and beat until smooth; peel the onion, wash it, and cut into small dice.
Steps
1. Heat oil in a wok or skillet over high heat, add beaten eggs and stir-fry until just set, then remove and set aside.
2. Heat oil in a wok over high heat, add the diced beef and stir-fry until it changes color, then remove and set aside.
3. Heat the remaining oil in the wok until very hot, add the diced shiitake mushrooms and onion, stir-frying until fragrant, then add the rice and quickly break it apart, followed by the diced green, red, and yellow bell peppers, stirring everything together until well combined.
4. Add the diced beef and eggs, season with salt and pepper, stir-fry until well combined, then remove from heat and serve in a bowl.