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Birria Fried Rice with Eggs & Scallions: Flavorful Beef Delight

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Experience the rich and bold flavors of birria combined with savory fried rice in this delightful dish. Topped with perfectly fried eggs and fresh scallions, it’s a satisfying meal that brings everyone to the table.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into chunks
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1 bay leaf
  • 4 cups beef broth
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil
  • 4 cups cooked rice (preferably day-old)
  • 4 large eggs
  • 1 cup scallions, chopped (green and white parts separated)
  • 1 medium carrot, diced
  • 1/2 cup peas (fresh or frozen)
  • 3 tbsp soy sauce
  • 2 tbsp birria broth (from cooking the meat)
  • 1 tbsp sesame oil (optional)
  • 1 tbsp vegetable oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Start by preparing the birria. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the quartered onion and minced garlic, cooking until the onion is translucent, about 5-7 minutes. Avoid browning the garlic to prevent bitterness.
  2. Add the beef chunks to the pot, seasoning with salt and pepper. Sear the meat for about 5-6 minutes until browned on all sides. This step is crucial for flavor development, so ensure you don’t overcrowd the pot.
  3. Meanwhile, in a separate bowl, soak the guajillo and ancho chiles in hot water for 15 minutes until softened. Drain and add them to the pot with the beef, along with the cumin, oregano, bay leaf, and beef broth. Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-2.5 hours, or until the beef is tender and easily shredded. Check occasionally to ensure it’s not boiling too hard, as this can toughen the meat.
  5. Once the beef is ready, remove it from the pot and let it cool slightly before shredding. Strain the broth and set aside 2 tablespoons for the fried rice. You can store the remainder for future use or freeze it.
  6. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the white parts of the scallions, diced carrots, and peas, sautéing for about 3-4 minutes until the carrots are tender.
  7. Add the day-old rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 5 minutes, ensuring the rice is heated through and starting to get crispy. Keep the heat high to achieve that desirable fried texture.
  8. Push the rice to one side of the skillet and crack the 4 large eggs into the empty space. Scramble the eggs until just set, then mix them into the rice. This should take about 2-3 minutes.
  9. Drizzle in the soy sauce and 2 tablespoons of reserved birria broth, stirring to combine everything evenly. Taste and adjust seasoning with salt and pepper as needed.
  10. Finally, fold in the shredded birria beef and the green parts of the scallions. Cook for an additional 2-3 minutes to heat through. Your dish should now be vibrant and aromatic!

Nutrition

Keywords: For the best texture, use leftover or day-old rice that has been refrigerated. Freshly cooked rice tends to be too moist and can lead to clumping. Consider using a wok for stir-frying the rice for better heat distribution.

Find it online: https://homebitesia.com/birria-fried-rice-with-eggs-scallions-flavorful-beef-delight/