Wok rice with organic ground meat, spinach & leek
A simple, flavorful wok dish with organic ground meat, spinach, and leek, seasoned with soy, oyster, and fish sauces, served over rice in a crisp lettuce leaf and topped with a fried egg.
What you need
How Maurice does it
- 1
Prepare the sauce: in a small bowl, mix 1 tbsp mild soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp Shaoxing wine, and 1 tsp sugar. Set aside.
- 2
Chop the leek, shallot, garlic, and chili.
- 3
Heat 2 tbsp olive oil in a wok over high heat. Add the chopped leek, shallot, garlic, and chili; stir-fry for 1–2 minutes until fragrant.
- 4
Add the ground meat and stir-fry until browned, breaking it up with a spatula.
- 5
Pour in the prepared sauce mixture and stir to combine. Add the cooked rice and stir-fry until everything is well mixed and heated through.
- 6
Add the fresh spinach and continue to stir-fry until wilted. Season with salt and pepper to taste.
- 7
In a separate small frying pan, fry the eggs to your liking (sunny-side up or over easy).
- 8
To serve, place a large iceberg lettuce leaf on a plate. Spoon the rice and meat mixture onto the lettuce leaf, then top with a fried egg. Repeat for the second serving.
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