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Chef Ronnie Woo shares an easy and irresistible childhood recipe from his debut cookbook, Did You Eat Yet? 

"There's something so cozy and welcoming about a big bowl of warm rice topped with seasoned ground beef and a soft-cooked egg. It's like a hug and a kiss from your favorite human being, but even better, it's edible. This dish is instant comfort food, not to mention insanely quick and easy to throw together. My mom made it for me and my sisters when we were growing up (and still does to this day). My older sister makes it for her kids. And I make it for Doug. What I'm ultimately saying here is that once you make this dish, you are now a part of the crazy Woo family whether you like it or not. Enjoy!" —Ronnie 

For more popular recipes from Ronnie, check out his Grilled Coconut Milk-Marinated Shrimp & Pineapple Skewers and Pear Phyllo "Crumble."  


  • 2 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons reduced sodium soy sauce
  • ½ teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1 pound ground beef (preferably 85% lean)
  • ½ cup frozen green peas, thawed
  • ½ cup chicken broth (homemade or store-bought) or water
  • 2 large eggs
  • 2 cups cooked rice, for serving
  • 2 scallions, dark green parts only, chopped, for garnish


Serves: 2


Marinate the beef: In a medium bowl, whisk together the oyster sauce, cornstarch, ginger, sesame oil, soy sauce, black pepper, and garlic until combined. Add the ground beef and use your hands (or chopsticks) to mix everything together until just combined. Do not overmix or the meat will get tough. Marinate for 20 minutes at room temperature (or overnight in the fridge). 

Cook the beef: In a medium skillet over medium heat, add the ground beef mixture, breaking up any large chunks with a wooden spatula. Spread the beef into an even layer and let cook, undisturbed, until the fat is rendered and the beef is browned and caramelized, 6 to 7 minutes. Add the peas and chicken broth and stir to combine. Bring everything to a boil and scrape the bottom of the skillet with the spatula to loosen all those delicious brown bits. 

Add the eggs: Reduce the heat to a simmer and create two evenly spaced wells in the meat mixture. Crack an egg into a small bowl and gently slide it into one of the wells. Repeat with the other egg. Simmer until the egg whites are just set, but the yolks are still runny, 5 to 6 minutes. Divide the rice between two serving bowls, top with the beef and eggs, and garnish with scallions.

Excerpted from Did You Eat Yet by Ronnie Woo. Copyright © 2022 by Ronnie Woo. Used with permission by Harvest. All rights reserved.