Beef Fried Rice
Savory wok-tossed rice with tender beef, vegetables, and aromatics finished with soy sauce and sesame oil. A quick, satisfying meal that transforms leftover rice into restaurant-quality fried rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 24g
Ingredients
- ½ lb beef sirloin or flank steak
- 3 cups cooked rice, chilled (day-old preferred)
- 2 whole eggs
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- ¾ cup carrots, diced small
- ¾ cup peas, frozen or fresh
- 3 whole green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- ¼ tsp white pepper
Instructions
- 1
Slice beef thinly against the grain, then cut into bite-sized pieces. Season lightly with salt and white pepper.
- 2
Beat eggs in a small bowl. Mince garlic and ginger. Dice carrots and slice green onions.
- 3
Heat a 14-inch wok or large skillet over high heat. Add 1 tbsp oil and swirl to coat. Add beef and stir-fry until browned, about 3-4 minutes. Transfer to a plate.
- 4
Add remaining 2 tbsp oil to the wok. Pour in beaten eggs and scramble until just cooked, then push to the side.
- 5
Add garlic and ginger to the empty side of the wok, stirring for 30 seconds until fragrant.
- 6
Add carrots and peas, stir-fry for 2 minutes until tender-crisp.
- 7
Add chilled rice, breaking up any clumps with the spatula. Stir-fry for 3-4 minutes, constantly moving rice to prevent sticking.
- 8
Return beef and eggs to the wok. Add soy sauce and sesame oil. Toss everything together for 1-2 minutes until heated through and well combined.
- 9
Stir in most of the green onions. Taste and adjust seasoning with more soy sauce or white pepper if needed. Serve immediately, topped with remaining green onions.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spatula or wok turner
- small mixing bowl
- knife and cutting board
- measuring spoons
- measuring cups
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