Beef Fried Rice Recipe: Quick, Savory, and Better Than Takeout
Beef Fried Rice is a hearty and flavorful one-pan dish that turns simple ingredients into something extraordinary. Juicy strips of beef, tender veggies, fluffy rice, and savory soy sauce all come together in a sizzling skillet to create the ultimate comfort food. It’s quick, satisfying, and perfect for busy weeknights or using up leftover rice.

What Makes This Dish Special?
What sets this dish apart is how easily it delivers restaurant-quality results with pantry staples. The beef is marinated for bold flavor, the veggies add color and crunch, and day-old rice absorbs all the saucey goodness without getting mushy. It’s a complete meal in a single pan—customizable, fast, and endlessly delicious.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 2 cups cooked, chilled white rice (preferably day-old)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots
- 3 green onions, chopped
- 2 garlic cloves, minced
- Salt and pepper, to taste
For the Marinade:
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Instructions
1. Marinate the Beef
In a bowl, toss sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes while prepping the other ingredients.
2. Scramble the Eggs
Heat a wok or large skillet over medium heat. Add a small amount of oil, then pour in the beaten eggs. Scramble until just set. Remove and set aside.
3. Cook the Beef
Add a tablespoon of oil to the skillet. Add the marinated beef in a single layer and sear until browned and just cooked through, about 2–3 minutes. Remove and set aside.
4. Sauté the Vegetables
Add garlic, peas, and carrots to the skillet. Sauté for 2–3 minutes until warmed through and fragrant.
5. Add Rice and Combine
Add the cold rice to the skillet. Use a spatula to break up clumps and mix it into the veggies. Stir in soy sauce, oyster sauce (if using), and sesame oil. Cook for another 2–3 minutes, letting the rice get a little crispy on the bottom.
6. Add Beef and Eggs Back
Return the cooked beef and scrambled eggs to the pan. Stir everything together until heated through. Add chopped green onions and season with salt and pepper as needed.
7. Serve Hot
Dish up while hot and serve as a main course or alongside other Asian-inspired dishes.

Variations
- Spicy Kick: Add chili garlic sauce or red pepper flakes for heat.
- Veggie-Packed: Add broccoli, bell peppers, or snap peas for more vegetables.
- Low-Carb: Substitute cooked cauliflower rice for a low-carb version.
- Different Proteins: Try chicken, shrimp, or tofu in place of beef.
Equipment You’ll Need
- Wok or large nonstick skillet
- Cutting board and knife
- Mixing bowls
- Spatula
Nutritional Information (Approx. Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 3g
- Sugar: 2g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet or microwave until hot. Add a splash of soy sauce or water to refresh.
- Freezing: Freeze for up to 2 months. Thaw and reheat in a skillet for best texture.
My Cooking Experience
Beef Fried Rice is one of my go-to dishes when I have leftover rice and need dinner on the table fast. I’ve played with different sauces, veggies, and proteins over the years, and it never disappoints. It’s simple, satisfying, and always tastes better than takeout when made fresh at home.
Conclusion
Beef Fried Rice is a flavorful, flexible meal you’ll want to make again and again. It’s fast, full of texture, and bursting with umami—perfect for weeknights or whenever the craving hits. Just a few ingredients and one pan are all it takes to whip up this satisfying classic.

beef fried rice
Ingredients
Method
- In a bowl, toss sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes while prepping the other ingredients.
- Heat a wok or large skillet over medium heat. Add a small amount of oil, then pour in the beaten eggs. Scramble until just set. Remove and set aside.
- Add a tablespoon of oil to the skillet. Add the marinated beef in a single layer and sear until browned and just cooked through, about 2–3 minutes. Remove and set aside.
- Add garlic, peas, and carrots to the skillet. Sauté for 2–3 minutes until warmed through and fragrant.
- Add the cold rice to the skillet. Use a spatula to break up clumps and mix it into the veggies. Stir in soy sauce, oyster sauce (if using), and sesame oil. Cook for another 2–3 minutes, letting the rice get a little crispy on the bottom.
- Return the cooked beef and scrambled eggs to the pan. Stir everything together until heated through. Add chopped green onions and season with salt and pepper as needed.
- Dish up while hot and serve as a main course or alongside other Asian-inspired dishes.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet or microwave until hot. Add a splash of soy sauce or water to refresh.
- Freezing: Freeze for up to 2 months. Thaw and reheat in a skillet for best texture.