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Thai beef larb with egg-fried rice

Name: Thai beef larb with egg-fried rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 300g basmati rice; Olive oil for frying; 2 garlic cloves; 500g British beef mince; Large pinch dried chilli flakes; 1½ tbsp fish sauce; 2 tsp soy sauce; 2 medium free-range eggs; 2 limes; Large handful fresh coriander leaves

Published: 31 Jul 14
Updated: 18 Mar 24

Make weeknights less stressful with this easy, spicy, Thai-inspired storecupboard recipe made with minced beef.

Looking for a pork alternative? Try our authentic pork larb in gem lettuce cups.

Easy
August 2014

Test kitchen approved

Serves 4
Hands-on time 30 min, plus cooling

Make weeknights less stressful with this easy, spicy, Thai-inspired storecupboard recipe made with minced beef.

Looking for a pork alternative? Try our authentic pork larb in gem lettuce cups.

Nutrition: per serving

Calories: 652kcals
Fat: 29.5g (10g saturated)
Protein: 34.8g
Carbohydrates: 58.1g (0.8g sugars)
Fibre: 0.1g
Salt: 0.9g

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Ingredients

300g basmati rice
Olive oil for frying
2 garlic cloves
500g British beef mince
Large pinch dried chilli flakes
1½ tbsp fish sauce
2 tsp soy sauce
2 medium free-range eggs
2 limes
Large handful fresh coriander leaves

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Method

Cook the rice according to the pack instructions, then spread over a tray to cool.
Heat a little oil in a large frying pan. Crush in the garlic and sizzle gently for a couple of minutes, taking care not to let it burn. Add the beef mince, chilli flakes and the fish and soy sauces. Turn the heat to high and fry for a few minutes, breaking up the mince with a wooden spoon. When the meat is cooked, remove the pan from the heat.
In another large frying pan, heat a little more oil over a high heat. Crack in the eggs and leave to set for a few seconds, then push them around the pan with a spatula to break them up. Add the cooled rice, season, then toss over a high heat until golden.

Return the mince to the hob to reheat quickly, then squeeze the limes and add the juice. Taste and adjust the seasoning if necessary, then toss through most of the coriander. Divide the rice and beef among bowls, then serve garnished with the remaining coriander.