Beef Tenderloin Fried Rice Recipe

Heat  oil in a large frying pan. pan-fry 2 eggs  to make a thin omelet. Transfer to a chopping board; roll loosely. Slice thinly to make ribbons; set aside. Season diced beef tenderloin with salt and pepper.

Heat vegetable oil in a wok over high heat. Stir-fry beef in 2 batches until browned; set aside. In the same wok, melt butter. Sauté garlic and grated ginger until fragrant but not brown. Add cooked and cooled rice.

Combine Japanese soy sauce, sugar, and mirin in a bowl. Add to the wok and stir. Add frozen mixed vegetables (thawed) and cooked beef. Stir until rice is completely coated and no white grains are left. Toss in shredded red or green cabbage. Adjust seasoning, if necessary. Transfer to a serving plate. Garnish with sliced eggs.