Cooking: Beef Egg Fried Rice

Egg fried rice made from leftover rice, with diced beef tossed in.

The method is a total ripoff of Kuan You Wang’s video. The key is frying the egg whites and yolks separately.

Except I didn’t have fresh shiitake mushrooms, and no cured meat either. I used beef paste, the kind with lots of diced beef in it. For the mushrooms I subbed in diced carrot.

In the end, since there was no cured-meat flavor, I still added some black pepper, salt, and MSG.

The final result was pretty solid. The color came out dark, but the taste was great. Next time I probably won’t need salt — just light soy sauce.