Minced Beef Rice with Fried Egg 免治牛肉飯

A beloved Hong Kong Cha Chaan Teng classic, this dish features savory minced beef stir-fried with onions and a rich, glossy gravy, served generously over fluffy white rice, crowned with a perfectly fried egg. It's a comforting, hearty meal that evokes the bustling energy and familiar flavors of a local café, a true taste of home and a staple in any Hong Kong household.

Nutrition (per serving)

Ingredients

• 300g Minced Beef (lean)
• 1 tbsp Light Soy Sauce (for marinade)
• 1 tsp Oyster Sauce (for marinade)
• 1 tsp Sesame Oil (for marinade)
• 1 tsp Cornstarch (for marinade)
• 0.5 tsp Sugar (for marinade)
• Pinch White Pepper (for marinade)
• 2 tbsp Water (for marinade)
• 1 tbsp Light Soy Sauce (for gravy)
• 1 tsp Dark Soy Sauce
• 1 tbsp Oyster Sauce (for gravy)
• 0.5 tsp Sugar (for gravy)
• Pinch White Pepper (for gravy)
• 200ml Water or Beef Broth
• 1 tbsp Cornstarch (for slurry)
• 2 tbsp Water (for slurry)
• 2 tbsp Cooking Oil
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 2 large Eggs
• 2 servings Cooked White Rice

Steps

1. In a bowl, combine minced beef with light soy sauce, oyster sauce, sesame oil, cornstarch, sugar, white pepper, and water. Mix well and marinate for at least 10 minutes.
2. In another bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water or beef broth. Set aside. Prepare the cornstarch slurry by mixing cornstarch with water.
3. Heat cooking oil in a non-stick pan over medium heat. Crack in the eggs and fry sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes per egg. Remove and set aside.
4. In the same pan, add cooking oil. Add the diced onion and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic.
5. Add the marinated minced beef to the pan. Break it apart with a spatula and stir-fry over medium-high heat until it's browned and cooked through, about 3-4 minutes.
6. Pour the prepared gravy mixture into the pan with the beef and bring it to a simmer. Stir well. Once simmering, slowly stir in the cornstarch slurry, continuously stirring until the sauce thickens to your desired consistency. Cook for another 1 minute to ensure the cornstarch is cooked.
7. Divide the cooked white rice into serving bowls. Spoon a generous amount of the minced beef and gravy over the rice. Top each bowl with a fried egg. Serve immediately.

Related recipes

More Hong Kong recipesBeef recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce