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Beef Fried Rice

Beef Fried Rice
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A quick and flavorful Beef Fried Rice recipe packed with tender thinly sliced beef, vibrant vegetables, fluffy day-old rice, and savory seasonings. Ready in under 30 minutes, this one-pan dish combines garlic, ginger, soy sauce, and a hint of sesame oil to create restaurant-quality comfort food perfect for busy weeknights or casual meals at home.

Ingredients

Scale

Beef

  • 8 oz thinly sliced flank steak or sirloin

Rice

  • 3 cups cooked, day-old rice (preferably jasmine or long grain)

Vegetables & Aromatics

  • 1/2 cup diced carrots
  • 1/2 cup peas (fresh or frozen)
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced

Eggs

  • 2 large eggs, lightly beaten

Sauces & Oils

  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil
  • 1–2 tbsp vegetable oil (for frying)

Optional

  • Chili flakes or fresh chili to taste

Instructions

  1. Prepare Your Ingredients: Slice the beef thinly against the grain for tenderness. Dice carrots, slice green onions (keep white and green parts separate), and mince garlic and ginger. If using freshly cooked rice, spread it on a baking sheet to cool and dry slightly to prevent clumping.
  2. Cook the Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned but still juicy. Remove the beef from the pan and set aside.
  3. Scramble the Eggs: In the same skillet, push any remaining ingredients to the side and pour in the beaten eggs. Stir gently until just set, then mix with any leftover oil and juices in the pan.
  4. Sauté Vegetables and Aromatics: Add a bit more oil if needed. Add minced garlic, ginger, diced carrots, peas, and the white parts of green onions. Stir-fry for 2-3 minutes until vegetables start to soften but remain crunchy.
  5. Combine Rice and Beef: Add the cold, day-old rice to the skillet, breaking apart any clumps with your spatula. Mix well to combine with the vegetables and egg. Return the cooked beef to the pan and stir everything together thoroughly as it heats through.
  6. Season and Finish: Drizzle soy sauce and sesame oil over the rice mixture. Toss to coat evenly and cook for an additional 2 minutes to allow flavors to meld. Taste and adjust seasoning with more soy sauce or chili flakes if desired. Stir in green parts of sliced green onions before serving.

Notes

  • Use day-old rice for best texture and to avoid mushy fried rice.
  • Cook on high heat to quickly sear beef and maintain texture.
  • Slicing beef thinly ensures tenderness and quick cooking.
  • Avoid overcrowding the pan; cook in batches if necessary.
  • Add soy sauce gradually to prevent over-salting.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Adjust spice level by adding chili flakes, sriracha, or fresh chilies to taste.
  • Store leftovers in airtight containers; refrigerate up to 3 days or freeze for up to 2 months.
  • Reheat leftovers in a skillet with a splash of water or oil to restore moisture.

Nutrition

Keywords: beef fried rice, quick dinner, easy fried rice, one-pan meal, Asian stir-fry, weeknight dinner, gluten-free beef rice

Find it online: https://marysplate.com/beef-fried-rice/