Ingredients
300 g (about 10.5 oz) cooked rice, 150 g (about 5.3 oz) beef, 1 egg.
Seasonings
25 g scallion (green onion), finely chopped; 10 g ginger, minced; 1/2 tablespoon salt; 1/2 teaspoon MSG; 1 teaspoon cornstarch; 1 tablespoon light soy sauce; 3 tablespoons peanut oil.
Steps
1. Divide the rice into serving bowls; trim the sinew from the beef, rinse off any blood, and slice thinly across the grain, then mix in minced ginger and let rest for 10 minutes before adding cornstarch and light soy sauce and mixing well; crack the eggs into a bowl, add salt, chopped scallions, and MSG, and beat until blended.
2. Place a wok over high heat, add peanut oil and heat until it reaches about 50% hot (around 300°F/150°C). Add the sliced beef and stir-fry briefly, then transfer the beef into the beaten egg mixture and stir to combine. Pour everything back into the wok and stir-fry until the eggs are just set and cooked through. Immediately spoon the beef and eggs over steamed rice and serve hot.