Beef and Vegetable Fried Rice

AJI-NO-MOTO® Umami Seasoning


  • 2 tsps. (10ml) Vegetable oil
  • 1 pc. (50g) Egg, beaten
  • 4 tsps. (20ml) Vegetable oil
  • 1 cup (100g) Onion, chopped
  • 2 Tbsps. (20g) Garlic, minced
  • 1 Tbsp. (5g) Ginger, grated
  • ½ cup (120g) Beef round, cubes
  • 1 Tbsp. (15ml) Soy sauce
  • 1/3 cup (50g) Corn kernels, fresh
  • ¼ cup (25g) Carrot, diced
  • 1/3 cup (50g) Red bell pepper, diced
  • 1 cup (60g) Fresh mushrooms, sliced
  •  2 cups (50g) Kangkong leaves, chopped
  • 2 Tbsps. (30ml) Water
  • 4 cups (640g) Rice, boiled
  • 1 Tbsp. (15ml) Soy sauce
  • 1 Tbsp. (15g) White sugar
  • 1/8 tsp. (0.6g) Table salt
  • 1 pack (10g) AJI-NO-MOTO ® Umami Seasoning
  • 4 tsps. (20ml) Sesame oil
  • 2 Tbsps. (10g) Spring onion, chopped


  1. FRY. In a pan, heat oil. Fry the egg to make an egg sheet. Let cool then cut into strips. Set aside.
  2. STIR-FRY. In a pan, heat oil. Stir-fry onion, garlic, and ginger until fragrant. Add beef and soy sauce then stir-fry until browned. Add corn, carrot, bell pepper, mushroom, and kangkong. Stir-fry for 3-5 minutes then add water and rice. Mix well.
  3. SEASON. Add soy sauce, sugar, salt, and AJI-NO-MOTO®. Mix well then add half of the egg strips and sesame oil.
  4. SERVE. Transfer to a serving plate then garnish with spring onion.

Cooking Tips

Avoid overcooking tender cuts of beef such as beef round and loin cuts since they tend to toughen and are harder to chew.

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ajinomoto cooking_time  Cooking Time: 25 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1 cup (235g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Beef is a good source of Iron that is essential in preventing anemia.


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