Budaatai Khuurga

Name: Budaatai Khuurga
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mongolian
Ingredients: 300g mutton or beef, diced small; 3 cups cooked rice, cooled; 1 large onion, diced; 2 carrots, finely diced; 3 tbsp vegetable oil; 2 tbsp soy sauce; 1 tsp salt; 1/2 tsp black pepper

Будаатай хуурга (BOO-dah-tie HOOR-gah)

Fried Rice with Meat

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 466 kcal

Mongolian-style fried rice with chunks of mutton, onions, and carrots. A filling one-pan meal that makes excellent use of leftover rice and meat.

Nutrition & Info

Protein 24.0g

Carbs 52.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

wok or large skillet rice cooker or pot

Presentation Guide

Vessel: bowl

Garnishes: sliced scallion

Accompaniments: pickled vegetables

Ingredients

300g mutton or beef, diced small
3 cups cooked rice, cooled
1 large onion, diced
2 carrots, finely diced
3 tbsp vegetable oil
2 tbsp soy sauce
1 tsp salt
1/2 tsp black pepper

Instructions

1
Heat oil in a wok over high heat. Stir-fry diced meat until well browned, about 5 minutes.
2
Add onion and carrots. Cook 3 minutes until softened.
3
Add cold cooked rice. Break up any clumps and stir-fry 4 minutes until rice is heated through and slightly crispy.
4
Add soy sauce, salt, and pepper. Toss everything together vigorously.
5
Continue cooking 2 more minutes until rice has a slight golden color.
6
Serve hot in bowls as a complete meal.

💡

Did You Know?

This dish became popular in Mongolia during the Soviet era when rice became widely available through trade agreements.

Chef's Notes

Equipment Tips

wok or large skillet
rice cooker or pot

Garnishing

sliced scallion

Accompaniments

pickled vegetables

The Story Behind Budaatai Khuurga

Budaatai khuurga shows the Chinese influence on modern Mongolian cooking. While traditional Mongolian cuisine centers on meat and dairy, rice dishes entered the diet during the 20th century through Chinese and Soviet connections. Mongolians adapted fried rice to their tastes by using mutton instead of other proteins and keeping the seasoning minimal. It has become one of the most popular quick meals in Ulaanbaatar restaurants and home kitchens alike.

🕐 Traditionally enjoyed lunch and dinner 📜 Origins: Modern Mongolian, Chinese-influenced

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