If you’re in the mood for something quick, satisfying, and bursting with flavor, this Beef Fried Rice is exactly what you need. Imagine perfectly cooked beef, savory soy sauce, and a medley of colorful vegetables all tossed with fluffy rice. The best part? It comes together in under 30 minutes. It’s a one-pan wonder that’s as fun to make as it is to eat. Trust me, once you make this, you’ll wonder why you ever ordered takeout.
Why You’ll Love Beef Fried Rice
This recipe isn’t just about throwing ingredients together—it’s about creating a full, flavorful meal in no time. Here’s why it’s such a hit:
Versatile: It’s great for using up leftover rice or any veggies you have on hand. Plus, you can switch up the protein depending on what’s in your fridge.
Budget-Friendly: Using simple ingredients, this dish is easy on the wallet without sacrificing taste. It’s a perfect weeknight meal when you need something hearty and affordable.
Quick and Easy: Made in one skillet, this dish is perfect for busy nights when you want a quick meal without a mountain of dishes to clean afterward.
Customizable: You can adjust the flavors to your liking. Want more heat? Add some chili flakes. Prefer a bit of sweetness? A dash of honey or pineapple works wonders.
Crowd-Pleasing: Whether it’s a family dinner or a casual gathering, this Beef Fried Rice is a crowd favorite. It’s filling, flavorful, and satisfying, with something for everyone.
Ingredients in Beef Fried Rice
Here’s what you’ll need to make this Beef Fried Rice magic happen. Don’t worry, it’s all pretty simple and likely already in your kitchen:
Beef: Tender beef strips or ground beef are ideal for this dish. They cook quickly and soak up all the delicious flavors.
Rice: Cold, day-old rice works best for fried rice. If you’re using freshly made rice, let it cool down a bit before using it.
Vegetables: Onions, peas, carrots, and green onions give this fried rice the perfect balance of crunch and sweetness. You can always throw in other veggies you love!
Garlic: A couple of cloves of garlic bring a ton of flavor to this dish. It’s like the savory backbone of the entire recipe.
Soy Sauce: This is your key seasoning. Soy sauce adds that delicious umami flavor and makes everything come together in perfect harmony.
Eggs: A scrambled egg is classic in fried rice. It adds richness and a bit of extra protein, making the dish even heartier.
Sesame Oil: For that aromatic, nutty finish, sesame oil is a must. It really ties all the flavors together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! Here’s how you’ll whip up this Beef Fried Rice in no time:
Prep Your Ingredients: Start by chopping your beef, vegetables, and garlic. Having everything ready to go will make the cooking process so much smoother.
Cook the Beef: Heat some oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned and cooked through. Remove from the pan and set it aside.
Scramble the Eggs: In the same pan, add a bit more oil if needed. Crack the eggs into the pan and scramble them until they’re just set. Remove them and set aside with the beef.
Sauté the Vegetables: Add your onions, peas, carrots, and garlic to the pan. Sauté them for a few minutes until the vegetables are tender and fragrant.
Add the Rice: Toss the cold, day-old rice into the pan. Break up any clumps and stir it around until it’s heated through.
Mix in the Beef and Eggs: Return the cooked beef and scrambled eggs to the pan. Stir everything together so the flavors meld.
Season the Rice: Drizzle in your soy sauce and sesame oil. Stir everything well so the rice is evenly coated in the sauce.
Finishing Touches: Taste and adjust the seasoning with salt and pepper as needed. If you want a little extra kick, a dash of chili flakes or sriracha is perfect.
Serve and Enjoy: Serve your Beef Fried Rice hot, garnished with fresh green onions for that extra pop of flavor and color. It’s a perfect dish to enjoy on its own or paired with a side salad.
How to Serve Beef Fried Rice
This Beef Fried Rice is fantastic on its own, but you can also pair it with a few sides to elevate the meal:
Spring Rolls: Serve with crispy spring rolls or egg rolls for a fun, crunchy contrast.
Fresh Salad: A light, refreshing salad with a tangy dressing is a perfect counterbalance to the savory fried rice.
Asian Slaw: A crunchy, tangy slaw with a sesame dressing complements the rich flavors of the rice.
Steamed Vegetables: Roasted or steamed broccoli, snap peas, or bok choy would pair beautifully.
Additional Tips
Here are a few tips to make sure your Beef Fried Rice turns out perfectly:
Prep Ahead: Having your ingredients ready to go makes the cooking process a breeze. You can even chop the vegetables the night before.
Use Leftover Rice: For the best fried rice, use cold, day-old rice. It’s less sticky and fries up beautifully.
Customize Your Veggies: Feel free to swap in any vegetables you love. Bell peppers, mushrooms, or corn would all work wonderfully.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a pan for best results.
FAQ Section
Q1: Can I use a different protein instead of beef?
A1: Yes! Chicken, shrimp, or even tofu are great alternatives. Just make sure to adjust the cooking times as needed.
Q2: Can I use fresh rice instead of day-old rice?
A2: It’s best to use cold, day-old rice, but if you’re in a pinch, spread fresh rice out on a baking sheet and let it cool to reduce the moisture.
Q3: Can I add more vegetables to this fried rice?
A3: Absolutely! This recipe is super customizable. You can add bell peppers, mushrooms, zucchini, or any veggies you like.
Q4: Can I make this dish ahead of time?
A4: Yes! You can prepare it ahead of time and store it in the fridge. Just reheat it in a pan before serving.
Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in a skillet for the best texture.
Q6: Can I freeze Beef Fried Rice?
A6: Yes, it freezes well! Let it cool to room temperature before placing it in a freezer-safe container. It will last up to 3 months in the freezer.
Q7: Can I make this spicy?
A7: Definitely! Add chili flakes or sriracha for a nice kick of heat.
Q8: Can I use brown rice instead of white rice?
A8: Yes! Brown rice works too and adds a nice nutty flavor to the dish.
Q9: Can I skip the egg?
A9: You can, though the egg adds a nice richness. If you skip it, you might want to add more protein or veggies.
Q10: Can I use coconut oil instead of sesame oil?
A10: Coconut oil will work, though the flavor will be a bit different. If you’re looking for that signature sesame oil flavor, it’s best to use the real thing.
Conclusion
Beef Fried Rice is a quick, flavorful, and totally customizable dish that will satisfy all your cravings. Whether you’re cooking for yourself or feeding a crowd, this recipe is easy to make, easy to love, and sure to become a new favorite in your weeknight rotation. Grab your ingredients and get ready to enjoy a delicious homemade version of this takeout classic!
Print
Beef Fried Rice
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet, Sautéing, Simmering
- Cuisine: Asian
Description
This better-than-takeout beef fried rice is easy to make, ready in just 20 minutes, and all cooked in one skillet! Juicy strips of steak and perfectly fried rice are speckled with onions, peas, carrots, and scrambled eggs. The combination of soy sauces, oyster sauce, and toasted sesame oil gives it an authentic flavor.
Ingredients
- espoon oyster sauce (highly recommended but optional)
- 2 tablespoons vegetable or canola oil, plus more if needed
- 1 to 2 tablespoons toasted sesame oil
- 1/2 to 3/4 pound sirloin or flank steak, cut into 1/4-inch strips
- 1/2 cup white onion, diced small
- 1 1/2 cups frozen peas and carrots
- 2 or 3 large eggs
- 4 cups cooked rice
- Scallions, thinly sliced (optional, for garnishing)
Instructions
- Prepare Sauce:
In a small bowl, combine the dark soy sauce, regular or reduced sodium soy sauce, and optional oyster sauce. Stir to combine and set aside. - Cook Beef:
In a large (8 to 10 inches) high-sided skillet, add the oils and beef. Cook over medium-high heat for 3 to 5 minutes until the beef has a nice char and is cooked through. Stir frequently to ensure even cooking. Remove the cooked beef with a slotted spoon and set aside. - Cook Vegetables:
In the same skillet, add the onion and cook for 2 to 3 minutes until softened. Add the frozen peas and carrots (no need to thaw them) and cook for 2 minutes until the vegetables have softened. Remove with a slotted spoon and set aside with the beef. - Scramble Eggs:
Add the eggs to the skillet and scramble for 2 to 3 minutes, adding more oil if needed. Once scrambled, set the eggs aside with the beef and vegetables. - Fry Rice:
Add the cooked rice to the skillet. Drizzle with a bit of vegetable or canola oil and let it sit for 2 minutes to sear slightly. Stir the rice around, then return the beef, onions, peas, carrots, and scrambled eggs to the skillet. - Finish the Dish:
Drizzle the soy and oyster sauce mixture over the fried rice and cook for an additional 2 minutes, or until everything is warmed through. - Serve:
Optionally garnish with sliced scallions and serve immediately. Drizzle with additional soy sauce if desired.
Notes
- Storage: Leftover beef fried rice will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
- Rice Tip: Use day-old rice or chilled rice for best results. Freshly cooked rice can be too sticky for fried rice.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg