Perilla beef fried rice
Fresh perilla leaves, shredded and tossed into beef and egg fried rice for a clean, aromatic lift. Day-old rice works best — done in 10 minutes.
- 20 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Qi-stagnant people often feel low, tight in the chest and off their food, and Grain Rain's endless drizzle makes it worse. Perilla is pungent and aromatic and moves qi, beef builds strength, and a fragrant plate of fried rice is easy to enjoy — it lifts the mood too.
Method
Prep 10 min · Cook 10 min- 1Mix the beef with 1 tsp of the soy sauce and the cornflour and marinate for 10 minutes; beat the eggs.
- 2Heat half the oil in a wok and stir-fry the beef until it changes colour; set aside.
- 3Add the rest of the oil and pour in the eggs. When half set, add the rice straight away and stir-fry over high heat until every grain is coated.
- 4Return the beef, add the remaining soy sauce and the salt and toss well. Turn off the heat, then stir through the perilla and spring onion and eat hot.
Cautions
- Perilla is warming, so eat less when you have a fever or sore throat.
Chef's tips
- Add the perilla off the heat so its aroma stays. Wet markets sell it fresh; Thai basil works if you can't find any.
The TCM view
Perilla leaf is pungent and warm; it moves qi, opens the chest and settles the stomach. Beef is sweet and neutral, strengthening the spleen and building qi and blood. Egg is sweet and neutral, nourishing blood and calming the mind; spring onion is pungent and warm and moves yang. Aromatic and gently tonifying — easing stagnation while looking after digestion.
