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
Units
Scale
- 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