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Meat, East Asian

Hong Kong style beef and egg rice

Hong Kong style beef and egg rice is a complete meal for 4 people, ready in 25 minutes, very easy to make, for €2.70 per serving. Ground beef is seared in a soy and oyster sauce and served over round rice with a soft or runny egg that cooks on contact with the hot rice. The key to this dish is pouring the egg over the still sizzling beef so the yolk coats the rice in a silky sauce.

It's late and you want something simple and good, so here's a Hong Kong style beef and egg rice, cha chaan teng style, ready in twenty minutes.

Hong Kong style beef and egg rice
Total time
25 min
Difficulty
Very easy
Cost per person
€2.70
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

This is the kind of dish you'd find in a Hong Kong cha chaan teng, those busy local cafes where people eat fast and well. The ground beef is seared into small crispy bits, coated in a soy and oyster sauce that reduces just enough to cling without soaking the rice. Round rice, softer than long grain, soaks up that sauce and turns tender. The egg, soft boiled or simply cracked on while hot, adds a runny yolk that ties everything together.

It's a perfect weeknight dinner when you get home late and don't feel like thinking too hard. Kids love cracking the egg and mixing it in themselves, and the whole family enjoys a meal made from ingredients you probably already have. You can also serve it on a quiet Sunday evening when you want something comforting without any fuss.

The ingredients

4 people

Butcher

  • Ground beef 500 g

Pantry

  • Round riceoften in the pantry 300 g
  • Soy sauceoften in the pantry 3 tbsp
  • Oyster sauce 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Vegetable oiloften in the pantry 1 tbsp

Dairy

  • Eggs 4

Fruits and vegetables

  • Fresh ginger 10 g
  • Scallions 3 sprigs

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Cook the rice in salted water, then drain it and keep it covered. 11 min

    Round rice is softer and perfect for soaking up the sauce.

  2. Heat the oil with the grated ginger and sear the ground beef, breaking it apart. 5 min

    Let it brown before stirring, you'll get small crispy bits.

  3. Add the soy sauce, oyster sauce and sugar, let it reduce. 3 min

    The sauce should coat the meat, not drown it, so it won't soak the rice.

  4. Crack an egg over the hot rice in each bowl, or soft boil them instead.

    Soft boiled eggs need 4 minutes in simmering water, then an ice bath.

  5. Top the egg with the beef and sprinkle with chopped scallions.

    Mix it all at the table, the yolk blends into the rice and sauce.

Our tips to get it right

  • Break up the ground beef well as it cooks and don't stir too soon, let it brown for a few seconds in the pan first so you get crispy bits instead of gray meat.
  • Cook the rice first and keep it covered while you handle the beef, it needs to hit the plate piping hot so the egg cooks slightly on contact.
  • Taste the sauce before serving, it should be bold enough to flavor the whole bowl of rice, add a splash more soy sauce if it tastes too mild.

The variations

  • Swap the ground beef for ground pork, the texture stays the same and the soy and oyster sauce works just as well with it.
  • For a vegetarian version, use crumbled soy protein or finely chopped mushrooms instead of beef, and check that your oyster sauce has a plant based equivalent.
  • For kids in a hurry, fry the eggs sunny side up instead of soft boiling them, it's quicker and they love breaking the yolk themselves.

What to serve it with

  • A light miso soup to start
  • Steamed vegetables, broccoli or bok choy
  • Green tea or lemon water

Storage

The cooked beef keeps 2 to 3 days in the fridge in a sealed container, kept separate from the rice and eggs. It freezes well on its own for up to 2 months. Reheat the beef in a pan or microwave, and cook fresh eggs rather than reheating them.

Questions about this dish

Can you substitute the oyster sauce?

Yes, you can swap it for a slightly sweeter soy sauce or diluted hoisin sauce. The flavor will be a touch less deep but the dish still works well.

How do you get perfectly soft boiled eggs for this recipe?

Drop the eggs into simmering water for 4 minutes, then transfer them straight into ice water. Peel gently, the yolk should still be runny.

Can you make the beef ahead of time?

Yes, you can cook the beef in its sauce the day before and reheat it gently in a pan. Cook the rice and eggs at the last minute so they stay hot and tender.

What rice can I use if I don't have round rice?

Japanese sushi rice works just as well, it has the same sticky texture that soaks up the sauce. Avoid basmati, it's too dry and won't give you the same tender bite.

How long does it take to make a Hong Kong style beef and egg rice?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Hong Kong style beef and egg rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hong Kong style beef and egg rice cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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