Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has ...
Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...