Budaatai Huurga – Mongolian Rice

  • Description: Rice cooked with shredded lamb or beef, along with onions, cabbage, carrots and bell pepper.
    Flavour Profile: This is a filling dish that can be served with equal popularity for both lunch or dinner.

This Beef fried rice has a tangy aroma of chili and cumin, and is simple but satisfying. The fresh green onion and pungent spices turn leftover beef and rice to a feast. It only takes 10 minutes to cook and you will finish the whole plate under 5 minutes!

Budaatai Khuurga

Feel free to use leftover beef and beef fat (lard/dripping) to cook this Mongolian beef fried rice. It is really easy and only takes a few minutes to cook but tastes much richer and more exotic than normal fried rice. If you are using leftover unseasoned beef, simply add some soy sauce, cumin, and chili powder. The finished dish will then have a tangy aroma of spices and the beef will have that same complex savory taste that you get from roast beef. The rice blends perfectly with all the ingredients!


This recipe requires cooked (leftover) beef and rice.

For the beef, you can use boiled, unseasoned beef. You could also use roast or some other type of beef. If you use seasoned beef, you should reduce the salt used in the recipe.
You could use leftover rice or chilled, freshly cooked rice.

Recipe Ingredients

  • 1 tablespoon beef fat (or vegetable oil)
  • 3 eggs, beaten
  • 3 cups cooked rice, chilled
  • 1 cup cooked beef (roast or boiled), diced
  • 1/3 cup green onion, chopped
  • 1 tablespoon light soy sauce
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili flakes (or powder)
  • 1/2 teaspoon salt or to taste

Cooking Instructions

  1. Heat oil in a skillet over medium high heat. When oil is warm, add beaten egg and let it cook until the bottom side is cooked but the top is still raw, about 30 seconds.
  2. Add rice on top of the egg and chop and stir it with a spatula immediately to coat the rice with the uncooked egg mixture. Keep chopping and cooking the rice until the grains are separated thoroughly, about 3 minutes. If the skillet gets too hot and starts to smoke intensely, lower the heat to medium or low. If the skillet is getting cold and you cannot hear a vibrant sizzle, turn back to medium or medium high heat.
  3. Spread beef on top of rice and swirl in light soy sauce. Stir a few times to mix. Sprinkle cumin powder, chili flakes and 1/2 teaspoon salt (1/4 teaspoon if the beef is seasoned) over the rice and stir well.
  4. Add green onion and stir a few times. Turn to low heat and taste the rice. Season gradually with salt, stirring well each time.
  5. The rice is ready to serve when when the seasonings are mixed evenly and the rice is hot. If you like the texture of charred rice, turn off heat and let the rice sit a while without stirring. The rice on the bottom will become crispy in 1 to 2 minutes.

Serve warm and enjoy!

Uses for Natural Animal Fat

Using lard or dripping to fry rice, noodles or vegetable adds additional flavor and can make an otherwise plain dish as satisfying as a meat dish. It is true that using lard or animal fat to fry rice or add it into other dishes has fallen from grace due to erroneous health / nutrition reasons. Mostly, that is complete BS because the recommended replacements are FAR worse for your health, but “the men who made us fat” make more money out of selling highly processed and refined cooking oils.

In our house, leftover lard / fat from beef or chicken we save it and use it in stir fried dishes. Have you ever tried french fries cooked with duck fat? Same idea, same superiority of flavor.