Spam Musubi

Soft rice wrapped in a good quality seaweed featuring braised mouthwatering pan fried spam. My kids love this simple recipe for Spam Musubi. Easy to make with very little clean up, these rolls make for an interesting and affordable meal. Not sure what it is about slightly salty food, but my kids tear this stuff up. It is satisfying as a parent to watch your kids have fun making their own food in the kitchen using your parent approved recipe. This stuff travels well also, pack some to take with you and enjoy this handheld tummy tamer with you on the go.

Watch this video with the kids, have them follow the simple instructions below and they will bo on their way to self meal preparation. This is also easy to make for those that may have a limited kitchen space and just want to make a snack or meal that is tasty and filling. Like and share this or any of the meal suggestions you find interesting from my growing catalogue of eatfoodlishous recipes. Leave a comment if you have a favorite easy to make sushi style meal suggestion and I will give it a try.

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Spam Musubi

No ratings yet
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Main Course, Snack
Cuisine Asian, Hawaiian
Servings 8
Calories

Ingredients
  

  • 5-6 cups cooked sushi rice or short-grain white rice
  • 12 oz spam
  • 2 tbsp soy sauce
  • 2 tbsp granulated sugar
  • 3-4 sheets sushi nori (dry seaweed) cut into ¼ – ⅓

Instructions
 

  • Cut the spam horizontally into 8-10 slices (depending how thick you prefer); set aside. Heat the non-stick pan to medium. Add sugar, soy sauce and mix. Place the sliced spam in the pan. Cook both sides of the spam until lightly brown and crisp.
  • Place on the sushi nori (dry seaweed) on a cutting board/plate. Put the musubi mold in the center of sushi nori. Add ½ cup of rice in the musubi mold and use the mold top to press the rice down firmly; remove the mold. Place cooked spam on top of the rice. Wrap the sushi nori around the rice and spam.
    Musubi can hack: use an empty spam can. Place plastic wrap in the can, add rice and use a spoon to press the rice down. Pull the plastic wrap out of the can, remove the rice and place on top (center) of the sushi nori. Then, place the spam on top of the rice. Wrap the sushi nori around the rice and spam.

Serve immediately & enjoy!

    Video

    Keyword best spam musubi recipe, easy spam musubi recipe, spam musubi
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    More Appetizer & Snack Recipes

    Dan Dan Noodles (Spicy Sichuan Noodles)

    Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. I love to quietly sit and appreciate a small bowl of these noodles with a couple of my favorite vegetable. Partner these with a steamed or blanched to perfection yu choy or bok choy vegetable for a palate cleansing green flavored nectar that spills with every bite. Treat yourself to a pleasant meal with this recipe and have left overs for a light day the next lunchtime. That is my kind of easy to prepare meal.

    A simple dish full of eye appeal and delivers on satisfaction when combating the nature of hunger. Watch the video and follow the instructions below for a pleasantly satisfying Chinese inspired bowl of noodles. Like and share this or any of my recipes from my growing catalogue of meal and presentation suggestions. The pleasant experience that comes from mixing the contents of the strategically arranged bowl will generate a buzz of excitement at the table as the family enjoys another eatfoodlicious adventure.

    Sauce ingredients

    In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

    In a medium size bowl: add ground pork.

    Add soy sauce, shaoxing wine & hoisin sauce.

    Mix well.

    Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.

    Add meat and cook for 3-5 minutes or until no longer pink.

    Add sui mi ya cai and mix.

    Turn the heat down to keep warm.

    Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.

    In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

    Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center) & green onions.

    Mix well.

    Serve immediately and enjoy!

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    Dan Dan Noodles (Spicy Sichuan Noodles)

    Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. 
    No ratings yet
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    Pork & Sui Mi Ya Cai

    • ½ lb ground pork
    • ½ cup sui mi ya cai pickled mustard greens
    • 1 tbsp vegetable or canola oil 
    • 2 tsp hoisin sauce
    • 2 tsp shaoxing cooking wine or dry sherry
    • 1 tsp soy sauce

    Sauce

    • 2 tbsp soy sauce
    • 2 tbsp chili oil
    • 2 tbsp tahini (sesame paste) substitute with creamy peanut sauce
    • 2 tbsp water
    • 2 tsp granulated sugar
    • ½ tsp rice vinegar
    • 1-2 tsp ground sichuan peppers to taste
    • 2 garlic cloves minced

    Serve

    • 14 oz egg noodles dry or fresh
    • 1 lb bok choy yu choy or choy sum
    • 4 green onions chopped

    Instructions
     

    Sauce

    • In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

    Stir Fry

    • In a medium size bowl: combine ground pork, soy sauce, shaoxing wine, hoisin sauce and mix well.
    • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.
    • Add meat and cook for 3-5 minutes or until no longer pink. Add sui mi ya cai and mix. Turn the heat down to keep warm.
    • Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.
    • In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

    Assemble

    • Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center), green onions and mix well (see photo for reference).

    Serve immediately and enjoy!

      Video

      Keyword best dan dan noodles recipe, dan dan noodles, easy dan dan noodles, spicy sichuan noodles
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      More Asian Recipes

      Instant Pot Chicken Rice with Potatoes

      Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

      My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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      Ingredients

      Peeled & cut into cubes.

      Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

      In a medium size bowl: add combine chicken.

      Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

      Marinate for 10 minutes.

      Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

      Add potatoes, rice, broth, soy sauce and mix.

      Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

      Crack eggs into the IP, cover with the lid.

      Let slow cook for 7-8 minutes or until they are about over easy.

      Remove the lid and mix well. (see video for reference).

      Garnish with chopped green onions. Serve & enjoy!

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      Instant Pot Chicken Rice with Potatoes

      No ratings yet
      Prep Time 15 mins
      Cook Time 8 mins
      Total Time 23 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      Marinate

      • 1 lb skinless & boneless chicken thighs
      • 1 tbsp soy sauce
      • 1 tbsp dark soy sauce
      • 1 tbsp shaoxing cooking wine or dry sherry
      • 1 tsp cornstarch
      • ¼ tsp chinese five spice

      Rice & Potatoes

      • 2 cups rice rinsed & cleaned
      • 2 cups low- sodium chicken broth
      • ¼ cup water
      • 1 tbsp soy sauce
      • 1 lb potatoes peeled & cut into cubes
      • 3 large eggs
      • 2 tbsp canola, vegetable or peanut oil

      Instructions
       

      Marinate

      • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

      Pressure Cook

      • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
      • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
      • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
      • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

      Garnish with chopped green onions. Serve & enjoy!

        Video

        Keyword Instant Pot Asian Chicken with Rice & Potatoes Recipe, Instant Pot Asian Recipe, Instant Pot Chicken with Rice & Potatoes, Pressure Cook Chicken with Rice & Potatoes
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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        Instant Pot Chicken & Rice

        This Instant Pot Chicken and rice is buttery rich with flavor as provides a satisfyingly delicious filling meal experience. Moist and tender chunks of chicken and their dance partner, jasmine rice, move effortlessly across the plate to the pointes of your fork while your taste receptors bask in the front row pleasure of eatfoodlicious sensations. This is the type of meal that you can eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and how little clean up you will have.


        Watch the video and follow the instructions below and add a quality meal to the home selections. This is a simple meal that doesn’t require any special ingredients and you likely already have most of them in your home. This is an affordable meal to feed your family and is also great for meal preparation to start a busy week. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets our criteria for what food is supposed to be.

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        Ingredients

        Add chicken, salt, pepper, oregano and cook for 3-5 minutes.

        No longer pink.

        Add shredded carrots and cook for 1 minute.

        Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.

        Place rice on top of the chicken.

        Pour water into the cooker. Then add bay leaves & butter.

        Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove and discard bay leaves.

        Mix the chicken and rice together. Season with salt and pepper to taste.

        Garnish with fresh chopped parsley.

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        Instant Pot Chicken & Rice

        5 from 1 vote
        Prep Time 10 mins
        Cook Time 8 mins
        Total Time 18 mins
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 ½ lbs boneless skinless chicken thighs
        • 3 cups filtered water
        • 2 cups white jasmine rice
        • 1 cup shredded carrots about 2 medium size
        • 4 tbsp unsalted butter
        • 2 tbsp olive oil
        • 1 ½ tsp salt
        • 1 tsp black pepper
        • 1 tsp dried oregano
        • 1 sweet onion chopped
        • 5 garlic minced
        • 3 bay leaves

        Instructions
         

        • Wash/clean and rinse the rice at least twice until the water runs clear.
        • Clean and trim the fat off the chicken thighs.
        • Set to sauté high. Add oil and wait for 10-15 seconds.
        • Add chicken, salt, pepper, oregano and cook for 3-5 minutes or until no longer pink.
        • Add shredded carrots and cook for 1 minute.
        • Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.
        • Place rice on top of the chicken.
        • Pour water into the cooker. Gently submerge the rice in the water and do not stir.
        • Then add bay leaves & butter. Do not stir.
        • Place the lid on. Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
        • Remove and discard bay leaves.
        • Mix the chicken and rice together. Season with salt and pepper to taste.
        • Optional: Garnish with fresh chopped parsley.

        Serve & Enjoy!

          Video

          Keyword best instant pot chicken & rice recipe, chicken & rice, easy instant pot chicken & rice recipe, instant pot chicken & rice, pressure cook chicken & rice
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Instant Pot Chinese Sausage & Chicken with Rice

          Shitake mushrooms and Chinese sausage embedded in tasty moist rice to create an effortless spin on fried rice straight from the instant pot. Garnish with fresh cut green onions and fried shallots to add multiple dimensions to a satisfying and affordable meal. Notes of traditional fried rice flavors make this instant pot shortcut a good option for meal preps. This meal stores great in the refrigerator and tastes great heated back up later.

          Watch the video and follow the instructions below to add this cost effective meal to your menu. Let the rice stand for a bit prior to serving as the additional moisture is soaked up and evaporates shortly (5 minutes) after opening. Share this or any of the recipes from my growing catalogue of recipes. All food should be delicious and affordable and that is what the eatfoodlicious mission is to create on a daily basis.

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          Ingredients

          Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover).

          Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.

          Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.

          Slice the chicken thighs and place them in a bowl.

          Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaoxing cooking wine, garlic, oyster sauce and mix until evenly coated.

          Marinate for 15 mintues.

          Add marinate chicken and cook for 3-5 minutes or until no longer pink.

          Add sliced mushrooms, sausage and cook for 1-2 minutes.

          Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken.

          Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.

          Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.

          Garnish with chopped green onions and fried shallots.

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          Share on social media

          Instant Pot Chinese Sausage & Chicken with Rice

          No ratings yet
          Prep Time 10 mins
          Cook Time 8 mins
          Total Time 18 mins
          Course Main Course
          Cuisine Asian, Chinese
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 2 cups white jasmine rice
          • 2 ¼ cups water
          • 6 dried shiitake mushrooms
          • 2 chinese sausages remove the casing

          Marinate

          • 1 lb boneless skinless chicken thighs
          • 1 tbsp ginger grated
          • 1 tbsp soy sauce
          • 1 tbsp shaoxing cooking wine or dry sherry
          • 1 tbsp cornstarch
          • 1 tbsp oyster sauce
          • 1 tsp dark soy sauce
          • 3 garlic grated or minced

          Sauce

          • 1 tbsp soy sauce
          • 1 tbsp oyster sauce
          • 2 tsp sesame oil
          • 2 tsp granulated sugar

          Instructions
           

          • Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover). Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
          • Slice the chicken thighs and place them in a bowl.
          • Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaxoxing cooking wine, garlic, oyster sauce and mix until evenly coated. Marinate for 15 mintues.
          • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.
          • Wash/clean and rinse the rice at least twice until the water runs clear.
          • Set to sauté high.
          • Add marinate chicken and cook for 3-5 minutes or until no longer pink.
          • Add sliced mushrooms, sausage and cook for 1-2 minutes.
          • Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker.
          • Place rice on top of the chicken. Gently level the rice and do not stir. Watch the video for reference.
          • Place the lid on. Pressure cook on high for 8 minutes and natural release for 10 minutes.
          • Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
          • Follow the manufacture instructions for releasing the pressure. Remove lid.
          • Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.
          • Garnish with chopped green onions and fried shallots.

          Serve and Enjoy!

            Video

            Keyword best chinese sausage & chicken with rice recipe, clay pot chicken and rice (instant pot), clay pot chicken and rice recipe, instant pot chinese sausage & chicken with rice, pressure cook chinese sausage & chicken with rice, quick & easy chinese sausage & chicken with rice
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            Steak Fried Rice

            Filling fried rice loaded with juicy vegetables, fresh eggs and tender beef is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. Each of these delicious ingredients burst with flavor that create a slightly different experience with each new combination of varying spoonfuls. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious I suggest giving this recipe a try.

            This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this Beef Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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            Delicious bowl fried rice.

            Clean and pat the steak dry with a paper towel.

            Slice the meat and place them in a bowl.

            Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

            In a small bowl: add all the sauce ingredients and mix. Set aside.

            Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.

            Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.

            Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.

            Add minced garlic and cook for 30 seconds or until fragrant. Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.

            Place vegetables in and mix well.

            Return the beef and mix.

            Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

            Turn off the heat. Add chopped green onions and mix.

            Remove the wok from the heat.

            Serve immediately.

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            Share on social media

            Steak Fried Rice

            5 from 1 vote
            Prep Time 15 mins
            Cook Time 15 mins
            Total Time 30 mins
            Course Main Course
            Cuisine Asian, Chinese
            Servings 6
            Calories

            Ingredients
              

            • 4 cups cold cooked rice
            • 1 cup frozen vegetables
            • ½ cup green onions chopped
            • 4 eggs lightly beaten
            • 3 garlic cloves minced
            • 1 sweet onion chopped
            • 6 tbsp (divided) oil

            Marinate

            • ½ lb sirloin or flank steak
            • 1 tsp soy sauce
            • 1 tsp baking soda
            • 1 tsp cornstarch

            Sauce

            • 2 tbsp soy sauce
            • 1 tbsp oyster sauce
            • 1 tbsp sesame oil
            • 1 tsp dark soy sauce
            • ½ tsp black pepper
            • salt to taste

            Instructions
             

            Marinate

            • Clean and pat the steak dry with a paper towel. Slice the meat and place them in a bowl.
            • Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

            Sauce

            • In a small bowl: add all the sauce ingredients and mix. Set aside.

            Cook

            • Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.
            • Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.
            • Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.
            • Add minced garlic and cook for 30 seconds or until fragrant.
            • Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.
            • Place vegetables in and mix well.
            • Return the beef and mix.
            • Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.
            • Turn off the heat. Add chopped green onions and mix. Remove the wok from the heat.

            Serve immediately and Enjoy!

              Video

              Keyword asian beef fried rice recipe, beef fried rice recipe, best steak fried rice recipe, chinese fried rice recipe, easy steak fried rice recipe, steak fried rice
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