Description
The authentic root of Japanese 'Lettuce Fried Rice'. Finely minced beef umami is absorbed into the rice. The golden rule is adding the raw lettuce ONLY after turning off the heat, using 'residual heat' to wilt it perfectly without bleeding water, preserving the ultimate crunch.
Restaurants serving Sheng Chao Niu Rou Fan (Beef and Lettuce Fried Rice)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Lean beef
- Lettuce
- Eggs
- Soy sauce
- Salt
- White pepper
- Baking soda(for velveting meat)
Instructions
- [Authentic Recipe & Differences]
- (Beef Prep) Hand-mince lean beef. Marinate with salt, soy, baking soda, starch, and oil to 'velvet' the meat, making it impossibly tender (Shang Jiang).
- (Lettuce) Finely chop fresh lettuce.
- Heat oil, flash-fry the beef until just cooked, remove.
- Add beaten eggs, immediately dump in cold rice, and violently wok-toss until perfectly separated.
- Return the beef, season simply with soy, salt, and white pepper.
- [The Ultimate Pro Move]: 'Turn off the heat entirely'.
- Dump the raw lettuce into the hot wok. Use ONLY the 'residual heat' of the rice to toss it briefly. Plate IMMEDIATELY before the lettuce bleeds any water.
Learn more Spice, substitutes, tips
Key spices
Deep beef umami、White pepper aroma
Substitutes at Japanese supermarkets
(Can be perfectly made with Japanese ingredients)
Pairing
Oolong Tea / Soup
Trivia
[Trivia] 'Sheng Chao' refers to the technique of frying raw rice (or cold rice). Japanese cooks often leave the heat on, making the lettuce soggy. Authentic chefs strictly follow the rule: 'Do not cook the lettuce; only warm it with the heat of the rice'.
Eating tips & etiquette
[Unique Eating] Eat with a spoon. The rich, heavy umami of the beef is perfectly neutralized by the refreshing, watery crunch of the lettuce in every bite.
Allergen
Beef, Eggs, Soybeans, Wheat (Soy sauce)