In contrast to the "dry"-cooked fried rice, this is a fried rice with sauce that is pretty good.

RICE AND BEEF IN BLACK BEAN SAUCE:

½ lb. beef, very finely chopped or minced                 

1 green pepper, seeded and diced

1 red pepper, seeded and diced                                  

2 stalks green onions, thinly sliced

1½ -2 tbsp. black beans, soaked and drained              

1 clove garlic, crushed

2 eggs, beaten                                                             

6 cups cooked rice, preferably firm (not mushy) and refrigerated overnight

2 tbsp. cooked oil***  optional, use fresh oil if unavailable                                       

1 tsp. tapioca starch +1 tbsp. light soy sauce + 2 tbsp cold water

1 tsp. light soy sauce                                                   

cooking oil                                          

sauce ingredients:

   1 tsp. sugar                                                  

   1 tsp. rice wine or sherry                             

   1 tsp. dark soy sauce                                               

   1 tsp. light soy sauce                                    

   2 tbsp. oyster-flavoured sauce                                             

   ½ tsp. sesame oil

2-3 tsp. tapioca starch mix with 2/3 cup water

*** oil that has been used in deep frying can be strained and stored in the refrigerator and use as “cooked” oil in dishes as required***.

Mix starch, water and soy sauce together and add to beef together with the oil. Mix well and marinade beef for 1 hour.  

Re-heat cooked rice in microwave until hot, just before cooking time.

Heat 1 tsp. oil in a wok or large non-stick saucepan over high heat, add beaten eggs and cook until just set; then scramble quickly into small pieces. Add a bit more oil to the cooked eggs; then add rice. Toss well together; then add the 1 tsp. of light soy sauce to mix in well. Transfer rice to a casserole dish and keep warm.

In the same pan, heat 1 tbsp. oil until hot. Cook garlic and black beans together until fragrant. Add green and red peppers. Cook together for 2-3 minutes, or until just softened. Remove with a slotted spoon. Clean wok or saucepan, and heat 1-2 tsp. oil over high heat until very hot. Add beef and cook quickly, stirring, until no longer pink. Remove with a slotted spoon.

Return the peppers and black bean mixture to pan and add sauce ingredients. Bring the whole thing to a boil, taste and adjust seasoning. Add starch mixture to the sauce mixture in saucepan. Cook 1 minute, stirring constantly, until sauce thickens. If sauce is too thick, dilute it by adding a bit more cold water until desired thickness. Return beef to the sauce and heat through. Pour beef and sauce over cooked rice to serve.