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beef fried rice
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beef fried rice

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Calories: 420
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. Add garlic, peas, and carrots to the skillet. Sauté for 2–3 minutes until warmed through and fragrant.
  5. 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. 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. 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.