Beef Fried Rice

Why You’ll Love This Recipe

Beef Fried Rice is a versatile, one-pan meal that’s both filling and flavorful. The combination of tender beef, crispy vegetables, and perfectly seasoned rice makes this a well-balanced and satisfying dish. It’s quick to make, especially if you have leftover rice on hand, and it’s easy to customize with your favorite vegetables or protein. The rich umami flavors from the soy sauce and beef create a mouthwatering experience with every bite. Plus, it’s a great way to use up leftovers and make something everyone will love.

Ingredients

• 1 lb beef (flank steak, sirloin, or skirt steak), thinly sliced

• 4 cups cooked rice (preferably day-old, cold rice)

• 2 tablespoons vegetable oil (divided)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup mixed vegetables (peas, carrots, bell peppers, or corn)

• 2 large eggs, lightly beaten

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional, for added depth of flavor)

• 1 tablespoon sesame oil (for finishing)

• Salt and pepper, to taste

• 2 green onions, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the beef: Season the thinly sliced beef with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef to the pan in a single layer and sear for about 2-3 minutes on each side, until browned and cooked through. Remove the beef from the skillet and set aside.

2. Cook the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and sauté for 2-3 minutes until softened. Add the garlic and mixed vegetables, and cook for another 2-3 minutes until the vegetables are tender.

3. Scramble the eggs: Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs for 1-2 minutes, until fully cooked, then mix them with the vegetables.

4. Add the rice: Add the cold, cooked rice to the skillet, breaking up any clumps. Stir everything together to combine with the eggs and vegetables.

5. Season the rice: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything for 3-4 minutes, making sure the rice is evenly coated with the sauce and heated through.

6. Add the beef: Return the cooked beef to the skillet and mix well. Stir everything together for another 1-2 minutes until the beef is heated through and fully incorporated with the rice.

7. Serve: Taste and adjust seasoning with more soy sauce or salt, if needed. Garnish with chopped green onions and serve hot.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Add more vegetables: Feel free to add other vegetables like spinach, mushrooms, or broccoli to make the dish even more nutritious.

• Spicy beef fried rice: Add red pepper flakes, chopped chili peppers, or a dash of hot sauce to give the fried rice a spicy kick.

• Swap the beef: You can easily substitute the beef with chicken, shrimp, or tofu for a different protein.

• Use brown rice: For a healthier version, use brown rice instead of white rice for more fiber and a nuttier flavor.

• Make it vegetarian: Skip the beef and use extra vegetables, tofu, or a plant-based protein to make this dish vegetarian-friendly.

Storage/Reheating

Store any leftover Beef Fried Rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the rice or heat it in a skillet with a splash of water or soy sauce to prevent it from drying out.

FAQs

1. Can I use fresh rice instead of day-old rice?

It’s best to use cold, day-old rice for fried rice, as it’s less sticky and fries up better. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool before using it in the recipe.

2. Can I use a different cut of beef?

Yes, you can use other cuts of beef like sirloin, skirt steak, or ribeye. Just be sure to slice it thinly against the grain for tenderness.

3. Can I make this dish without eggs?

Yes, if you prefer to avoid eggs, you can skip them and still have a delicious fried rice. You can add extra vegetables or tofu for added texture.

4. How do I get my fried rice crispy?

If you like crispy bits in your fried rice, let it sit in the pan for a minute or two without stirring. This will allow the rice to brown and crisp up slightly before stirring it all together.

5. Can I freeze Beef Fried Rice?

Yes, you can freeze Beef Fried Rice. Allow it to cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2-3 months. Reheat in the microwave or on the stove with a splash of water or soy sauce.

6. Can I add nuts to Beef Fried Rice?

Yes! You can add chopped cashews or almonds for a bit of crunch. Stir them in during the last minute of cooking to keep them crispy.

Conclusion

Beef Fried Rice is a flavorful, satisfying, and easy-to-make dish that’s perfect for any occasion. With tender beef, colorful vegetables, and perfectly seasoned rice, it’s a one-pan meal that’s packed with flavor and texture. Whether you’re using it as a quick dinner or a side dish, this recipe is sure to become a favorite in your cooking rotation. Customize it with your favorite veggies or proteins, and enjoy a hearty, delicious meal in just 25 minutes!

Beef Fried Rice

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Beef Fried Rice is a savory, one-pan dish made with tender beef, colorful vegetables, and perfectly cooked rice, all stir-fried together in a flavorful soy-based sauce. It’s quick, easy, and packed with flavor, making it an ideal meal for busy weeknights.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Ingredients

• 1 lb beef (flank steak, sirloin, or skirt steak), thinly sliced
• 4 cups cooked rice (preferably day-old, cold rice)
• 2 tablespoons vegetable oil (divided)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (peas, carrots, bell peppers, or corn)
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for added depth of flavor)
• 1 tablespoon sesame oil (for finishing)
• Salt and pepper, to taste
• 2 green onions, chopped (for garnish)

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Instructions

1. Season the thinly sliced beef with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef to the pan and sear for about 2-3 minutes on each side, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and sauté for 2-3 minutes until softened. Add the garlic and mixed vegetables, and cook for another 2-3 minutes until the vegetables are tender.
3. Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs for 1-2 minutes until fully cooked, then mix them with the vegetables.
4. Add the cold, cooked rice to the skillet, breaking up any clumps. Stir everything together to combine with the eggs and vegetables.
5. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything for 3-4 minutes, making sure the rice is evenly coated with the sauce and heated through.
6. Return the cooked beef to the skillet and mix well. Stir everything together for another 1-2 minutes until the beef is heated through and fully incorporated with the rice.
7. Taste and adjust seasoning with more soy sauce or salt, if needed. Garnish with chopped green onions and serve hot.

Notes

Add more vegetables like spinach, mushrooms, or broccoli to make the dish even more nutritious.For a spicy version, add red pepper flakes, chopped chili peppers, or a dash of hot sauce to the fried rice.Swap the beef with chicken, shrimp, or tofu for a different protein.Use brown rice instead of white rice for a healthier version with more fiber.Make it vegetarian by skipping the beef and using extra vegetables or tofu as a protein source.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 450
• Sugar: 5g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg