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A close-up shot of a white plate filled with delicious Beef Fried Rice, garnished with peas, carrots, and scrambled eggs.
Reda

Quick & Savory Beef Fried Rice

A classic take-out favorite made at home in under 30 minutes! Tender beef, fluffy rice, and crisp vegetables tossed in a savory sauce make this the perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Beef & Marinade
  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp toasted sesame oil
For the Fried Rice
  • 2 tbsp neutral oil like canola, vegetable, or avocado oil, divided
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 cup frozen peas and carrots mix no need to thaw
  • 4 cups cooked long-grain white rice chilled or day-old works best
  • 2 large eggs lightly beaten
  • 3 scallions thinly sliced, greens and whites separated
For the Sauce
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce optional, but adds depth
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper or black pepper

Equipment

  • Wok or Large Skillet
  • Spatula
  • Mixing Bowls
  • Knife and cutting board

Method
 

Prepare the Beef and Sauce
  1. In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, cornstarch, and 1/2 tsp sesame oil. Toss to coat evenly and set aside to marinate while you prepare the other ingredients.
  2. In a separate small bowl, whisk together all the sauce ingredients: 3 tbsp soy sauce, oyster sauce (if using), 1 tsp sesame oil, and white pepper. Set aside.
Cook the Components
  1. Heat a wok or large, heavy-bottomed skillet over high heat until it's very hot. Add 1 tbsp of neutral oil and swirl to coat. Add the marinated beef in a single layer, being careful not to crowd the pan (cook in batches if necessary). Cook for 1-2 minutes per side until browned and just cooked through. Remove the beef from the wok and set aside on a plate.
  2. Reduce heat to medium. Pour the lightly beaten eggs into the same wok. Scramble, breaking them into small pieces with your spatula, for about 1-2 minutes until cooked. Remove the eggs and set them aside with the beef.
Assemble the Fried Rice
  1. Return the wok to medium-high heat and add the remaining 1 tbsp of oil. Add the diced onion and the white parts of the scallions. Stir-fry for 2-3 minutes until the onion is soft and translucent.
  2. Add the minced garlic and cook for another 30 seconds until fragrant. Add the frozen peas and carrots and stir-fry for 1-2 minutes until heated through.
  3. Add the chilled rice to the wok. Use your spatula to press down and break up any large clumps. Stir and toss the rice with the vegetables for 2-3 minutes, ensuring it's completely heated and separated.
  4. Pour the prepared sauce evenly over the rice. Stir-fry continuously for another 2 minutes to coat every grain of rice with the sauce.
  5. Return the cooked beef and scrambled eggs to the wok. Add most of the green parts of the scallions (reserving some for garnish). Toss everything together for 1 final minute to combine and heat through.
  6. Serve immediately, garnished with the remaining fresh scallions.

Notes

The number one secret to great fried rice is using cold, day-old rice. This prevents it from getting sticky and mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and chill it in the refrigerator for at least 30 minutes. Don't overcrowd the pan when cooking the beef, as this will cause it to steam instead of sear. Cook in two batches if needed for the best browning and flavor.