Craving takeout but don’t want to leave the house? Beef fried rice is flavorful and satisfying, and you can easily make it at home.
Beef fried rice is a classic Asian dish. It combines tender beef strips, fluffy rice, and a colorful vegetable medley. It’s all tossed in a savory, umami-packed sauce your tastebuds will love.
This quick weeknight dinner is always a hit in my house, and it will be in yours, too! Even your pickiest eaters will appreciate it.
Why You’ll Love This Beef Fried Rice
Time-Saver: You can prepare and cook this entire meal in less than 30 minutes. It’s ideal for those nights when you’re hungry but don’t want to cook.
Satisfying Taste: Tender beef, scrambled eggs, and savory sauces make this a flavor delight.
Versatile & Customizable: This recipe allows for flexibility with most ingredients. You can swap the beef for another protein or use frozen or fresh veggies. It’s also easy to adjust the spice level to suit your tastes.
Budget-Friendly: I love a healthy meal with inexpensive ingredients like rice and frozen veggies. It also stretches a small amount of beef into an extremely filling meal.
Ingredients
- Cooked Jasmine Rice: The mild, fluffy foundation for this flavorful dish. You can even use day-old rice if you have some left over.
- Beef Sirloin: Get it thinly sliced and dice it into bite-sized strips so they’ll cook quickly.
- Garlic & Onion: An unbeatable combo for adding savory depth and umami goodness to a recipe.
- Frozen Peas & Carrots: Convenient and colorful, they add a touch of natural sweetness and are full of nutrients.
- Large Eggs: Scrambled to perfection, they add a rich, creamy texture and extra protein.
- Green Onions: An absolute must-have ingredient for any Asian dish. They’re the bright, earthy, fresh finishing touch.
- Soy & Oyster Sauces: A one-two punch of bold Asian flavor. They’re packed with umami richness and just a hint of sweetness.
- Sesame Oil: For a fragrant, nutty aroma and finish.
- Salt & Pepper: Season to taste.
- Crushed Red Pepper Flakes: An optional ingredient if you enjoy a bit of heat and spice.
How to Make Beef Fried Rice
This delicious Asian recipe isn’t as easy as 1, 2, 3, but almost!
1. Prepare the beef. Add vegetable oil to a large skillet over medium-high heat. Then, cook the beef for 2 to 3 minutes until browned. Remove and set aside.
2. Saute the veggies. Add more oil and cook the diced onion and garlic for 1 to 2 minutes. Then, add the peas and carrots and cook for another 2 to 3 minutes.
3. Scramble the eggs. Push the veggies to one side of the skillet. Use the other side to scramble the eggs until they’re just set. Then, mix them in with the vegetables.
4. Add the rice and beef. Add the rice, breaking up any clumps and stirring until well mixed. Return the beef to the skillet and mix well.
5. Add the sauces. Add the soy sauce, oyster sauce, and sesame oil. Stir well to coat, then season with salt and pepper to taste. Add the crushed red pepper flakes if using. Cook for another 1 to 2 minutes.
6. Garnish and serve. Stir the chopped green onions in with the rest of the ingredients. Reserve a few for a garnish. Serve hot and enjoy!
Tips for the Best Beef Fried Rice
A few of these tips may surprise you. They’re really helpful, though, so be sure to try them.
- Use up leftover rice. Honestly, day-old, refrigerated rice works best in this recipe. (Freshly cooked rice has too much moisture.) Add it cold, straight from the fridge. Doing so will prevent it from becoming mushy.
- Quality is key. Sirloin works best. You can also use flank steak or skirt steak. Ground beef will work in a pinch, but it isn’t my go-to. You can also swap the protein for chicken, shrimp, or tofu.
- Slice against the grain. When cutting the steak, do so against the grain. It’ll give you much more tender meat. To make it extra flavorful, marinate it in soy sauce overnight.
- Get ahead of the game. Fried recipes move really quickly once you get started. Have all your ingredients cut, measured, and ready to go.
- Cook in small batches. You can also use an extra-large pan. You just want to leave plenty of room and not overcrowd it. Smaller batches will ensure the rice gets evenly crispy.
- Make it your own. The ingredients listed here are just a starting point! You can also add broccoli, bok choy, mushrooms, etc. Adding a splash of Shaoxing wine or dry sherry will also provide extra flavor. Garnish with sesame seeds, Sriracha, and other toppings.
What to Serve with Beef Fried Rice
Since this dish already has rice, I wouldn’t recommend serving it with more. Instead, try one of the following delicious sides:
- Air Fryer Broccoli
- Oven-Roasted Asparagus
- Garlic Butter Green Beans
- Asian-Inspired Salads
- Spring Rolls or Egg Rolls
- Asian-Inspired Soups
How to Store
Want to make a big batch and meal prep for later? Easy peasy!
To Store: Let the dish cool completely. Then, refrigerate it in an air-tight container for 3 to 4 days.
To Freeze: Transfer the cooled rice to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Microwave individual portions in 30-second intervals on high power. Stir between each interval to help distribute the heat. Reheat all the leftovers at once over medium heat on the stove.
Beef Fried Rice
4
servings10
minutes15
minutes454
kcalSkip takeout tonight and make this homemade beef fried rice! It’s a perfect copycat of the restaurant-style dish you know and love.
Ingredients
2 tablespoons vegetable oil, divided
8 ounces beef sirloin, thinly sliced into bite-sized strips
1 small onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots
3 large eggs, beaten
3 cups cooked jasmine rice (preferably day-old)
3-4 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
salt and pepper, to taste
1/2 teaspoon crushed red pepper flakes (optional, for heat)
3 green onions, chopped
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef. Cook until browned and cooked through, about 2-3 minutes. Remove from pan and set aside.
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the diced onion and minced garlic. Cook until the onion becomes translucent, about 1-2 minutes. Add the frozen peas and carrots (or fresh if using). Cook until they are heated through and tender, about 2-3 minutes.
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until just set. Mix with the vegetables.
- Add the cooked jasmine rice to the skillet. Break up any clumps and stir everything together. Return the cooked beef to the skillet and mix everything until evenly distributed.
- Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to coat everything evenly. Season with salt and pepper to taste, and add crushed red pepper flakes for heat. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Stir in the chopped green onions (reserving a few for a garnish if desired). Remove from heat and serve hot. Enjoy!
Notes
- Use leftover, day-old rice for the best results.
- Select high-quality beef and slice against the grain.
- Have all ingredients ready before starting the recipe.
- Cook in small batches if necessary.
