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Photo by: Joseph De Leo
This dish combines two Canton classics: tomato beef and fried rice. Tasty and fulfilling, it’s also quick and easy to make. The dash of ketchup gives a nice tangy taste to the silky scrambled eggs.
In a small bowl, soak the mushrooms to warm water to cover until softened, about 20 minutes; drain. Discard the stems and chop the caps.
Place a wok or stir-fry pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the onion and ginger and cook, stirring, until fragrant, about 30 seconds. Add the beef and mushrooms and stir-fry until the meat is no longer pink, about 2 minutes. Add the rice, separating the grains with the back of a spoon, and cook until the rice is heated through. Add the tomatoes, green onions, ketchup, broth, soy sauce, hoisin sauce, and salt and stir to combine. Make a well in the center of the rice, add the eggs, and gently stir the eggs until they form soft curds, about 1 minute. Stir to mix the eggs into the rice.
Transfer to a serving plate and serve.
Not too prosperous this year? Maybe you forgot to eat chicken on New Year’s. The Chinese believe in the power of symbols. Chicken is served whole on Chinese New Year, symbolizing family and unity. Colors also play a big role in events like weddings and birthdays. Red and gold represent wealth, good fortune, and vitality: they are the primary colors of Chinese culture. The numbers 3, 8, and 9 promote good luck because they are phonetically similar to words like “fortune” and “prosperity.” The number 4, however, sounds like “death,” so don’t be surprised when the 4th floor of your Chinese hotel is missing.
Nutrients per serving (% daily value)
Nutritional information does not include Rich Homemade Broth. For nutritional information on Rich Homemade Broth, please follow the link above.