January 28, 2010

Mongolian BBQ Fried Rice


Mongolian Barbecue was all the rage in the Philippines in the mid-1980s. We used to eat it regularly in fast food restaurants that serve them. What's not to like: meats or seafood mixed with lots of vegetables and flavored with highly seasoned sweet sauce. We never had it again when we moved here in the US and I have forgotten about it.

About 5 years ago, Mongolian Barbecue restaurants started sprouting in the Washington D.C. area and one opened in my town only to close after 2 years. I guess people here don't like the idea of mixing everything like chop suey.

Mongolian BBQ is of course best eaten with a bowl of steaming hot rice and what could be better than mixing them all together and make it into Mongolian Barbecue Fried Rice.

Mongolian BBQ Fried Rice

¼ cup rice wine or cream sherry
½ cup water
¼ cup soy sauce
2 tablespoons oyster sauce
3 tablespoons sugar
½ tablespoon grated fresh ginger
1 tablespoon finely minced garlic
1 star anise
1 green onion
  • Combine all the ingredients in a saucepan. Heat until boiling, reduce heat to medium and continue boiling, partially covered, until reduced by half. Remove star anise and green onion and discard. Transfer sauce into a small bowl. Set aside.
fried rice
2 tablespoons light olive oil
1 green onion, sliced
1 egg, beaten
1 small onion, thinly sliced
½ green pepper, sliced into strips
¼ cup shredded carrots
½ cup shredded cabbage
¼ pound beef or pork tenderloin tips, cut into strips
¼ pound prawns, peeled, deveined, and cut into three pieces
½ cup blanched mung bean sprouts
2 cups freshly steamed Japanese rice, keep warm
Mongolian sauce
  • Heat 1 teaspoon oil in a wok. Add green onion and egg and stir cook until set but still slightly runny, transfer into a plate and set aside.
  • Heat the remaining oil, add the onion and saute until soft. Add the meat and prawns, stir fry until they change color. Stir in the carrots, green pepper, and cabbage and cook for 2 minutes. Stir in the cooked egg.
  • Add the rice, pour in enough sauce to coat the rice evenly, about 6 tablespoons, and mix well. Taste and add more sauce if necessary. Stir fry for 1 minute. Gently stir in the mung bean sprouts.
  • Serve immediately in individual bowls with extra sauce on the side.


Mirage said...

Looks like all the time preparing and cooking is really worth it! Yummy combo!

Sidney said...

Looks yummy but probably not my first choice.

Oggi said...

G, it's salty, sweet, garlicky and has everything.:)

Sidney, is it the halo-halo concept?:)

Mayet said...

that looks so delicious!btw, it's my first time here--I was searching for sans rival recipe...

Oggi said...

Mayet, thanks. Did you find the sans rival in my posts?

Anonymous said...

How do you make it spicy? I want sweet and spicy for my sauce....

Oggi said...

Anon, a few drops of sriracha or Korean chili sauce would be good.

Anonymous said...

This isn't like legit Mongol rice because being a Mongolian, Ive never had it before. But tonight I'm cooking for my family so i will try this and I'll see what happens. It looks good though.

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