生炒牛肉飯｜寶哥教你港式鑊氣炒飯秘訣｜家常食譜

Shrimp paste fried rice with beef is a classic Hong Kong-style home-cooked dish. Today, Chef Bao teaches you how to use shrimp paste, minced beef, and eggs to fry perfectly separated, dry rice grains. Whether you use leftover or freshly cooked rice, mastering wok hei and heat control will make the rice grains dance. Chef Bao also shares tips on how to bloom shrimp paste for maximum aroma, keep the beef tender, and prevent lettuce from releasing water. Want to learn authentic Hong Kong-style fried rice? Watch the video and follow along! Recipe Steps: 1. First, sauté minced ginger until fragrant, add the marinated minced beef and cook through. Remove and set aside. 2. In the same wok, add a little oil. Turn off the heat, then bloom the shrimp paste to prevent sticking. 3. Turn the heat to medium, add two-thirds of the eggs (3 egg yolks + 2 whole eggs) and stir well. 4. Add the rice, use the spatula to break up any clumps, and stir-fry until the rice grains are dry and separate. 5. Add the remaining eggs and continue to stir-fry evenly. 6. Return the beef to the wok, season with a pinch of sugar, oyster sauce, and white pepper. 7. Finally, add the lettuce, drizzle a little Maggi seasoning and Shaoxing wine, stir-fry until well combined, and serve. Ingredient List: Shrimp paste - 1 tsp Minced beef - 150g Eggs - 5 (3 yolks + 2 whole eggs) Rice - 450g (day-old or freshly cooked) Spring onions - to taste Lettuce - to taste Minced ginger - 1-2 tbsp Sugar - 1 tsp Oyster sauce - 0.5 tbsp Maggi seasoning - 0.5 tsp White pepper - 0.5 tsp Shaoxing wine - 2 splashes Three Tips: 1. Bloom the shrimp paste with the heat off to avoid burning, which releases its rich aroma. 2. Use the spatula to break up rice clumps, ensuring each grain heats evenly for a dry texture. 3. Use only the leafy part of the lettuce to prevent excess water from affecting the fried rice; add it at the end to keep it crisp. Timeline: 0:00 - Introduction 0:15 - Ingredient preparation 1:30 - Sautéing ginger and beef 3:00 - Shrimp paste blooming technique 4:20 - Frying the rice 6:45 - Seasoning and finishing 8:30 - Tasting and summary 大家有啲咩菜式想睇，記得留言俾我，多謝大家！ 鍾意睇美食紀錄，大家可以去 @hkjerry 頻道裏面睇，裏面亦都有我喺餐廳做嘅菜式！ ------------------------------------------------------- 想了解喜聚坊嘅古法菜式，點擊以下連接:    • 香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！      • 我不做 其他餐廳不做 香港飲食之都名譽怎樣保持下去？ | 大角咀喜聚坊 | Tai ...      • 幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...   ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895 #家庭菜 #粵菜 #香港美食 #寶哥 #喜聚坊 #烹飪教學