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4.9 from 102 votes

Beef fried rice

Recipe video above. GREAT quick dinner to make with beef mince, complete with veg, protein and starch! The trick is using a strong savoury sauce and caramelise the beef well for extra delicious flavour.Frozen cooked rice is a staple in my house. Don't have day-old-cooked rice? Don't try this recipe - you'll be disappointed with gummy rice! Make Baked Fried Rice instead (starts with uncooked rice, and it's awesome!). Use the beef to make Asian Beef and serve together.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 471 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Sauce:
  • 1 tbsp dark soy sauce (Note 1)
  • 2 tsp light soy sauce (Note 1)
  • 2 tbsp oyster sauce (Note 2)
  • 1 tbsp Chinese cooking wine (Note 3)
  • 1/2 tsp white sugar
  • 1/8 tsp white pepper (sub black)
Scrambled eggs:
  • 1 tsp sesame oil
  • 2 eggs , lightly whisked
Fried rice:
  • 2 tbsp oil (peanut, veg, canola or other neutral oil)
  • 1/2 onion , finely diced
  • 2 garlic cloves , finely minced
  • 250g / 8 oz beef mince / ground beef (I use lean, Note 4)
  • 2 cups frozen diced carrots, peas, corn (still frozen fine!) (or fresh diced veg)
  • 3 cups day-old cooked rice (1c uncooked rice = 3c cooked, Note 5)
  • 1/2 cup Finely sliced green onions (1-2 stems)

Instructions

    Cup of Yum
  1. Mix Sauce ingredients in a small bowl, then set aside.
  2. Scramble eggs - Heat sesame oil in a large wok or non-stick pan over medium high heat. Add egg and cook, stirring gently, so it is softly scrambled. Remove onto a plate.
  3. Cook beef - Heat vegetable oil in the same pan over high heat. Add onion and garlic, cook for 30 seconds. Add beef and cook, breaking it up as you go, for 2 minutes or until you no longer see raw beef. Add 2 tablespoons of sauce and cook for 1 minute.
  4. Veg / caramelise beef - Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelised - this is the trick to great flavour so do not shortcut this!
  5. Rice & sauce - Add rice and remaining sauce. Toss for 2 minutes until the sauce is well dispersed throughout the rice and the rice grains start to caramelise a bit.
  6. Egg & green onion - Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!

Notes

  • Soy Sauces:* Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)* Soy Sauce - ordinary all purpose soy sauce, they just say "soy sauce" on the label (eg. Kikkoman). Can also use Light soy sauce - bottle is labelled as such.
  • Oyster sauce - can be substituted with a vegan/vegetarian oyster sauce (see here for Ayam at Woolies, Australia). OR use hoisin instead - similar thickness and adds similar amount of flavour but has five spice flavour added. Different but similar levels of tastiness (if that makes sense!)
  • Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" fried rice. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub - sub cooking wine with 1/4 cup low sodium chicken broth/stock, expect to stir fry an extra minute to allow for evaporation. And (big tip) add a knob of butter at the end and toss through until melted.
  • Meat - can sub pork, chicken, turkey mince
  • Rice - Needs to be day old rice so the rice is dry and the fried rice is crumbly. If it's freshly cooked, the fried rice ends up sticky and gluey. Not good, my friends!
  • TIP: Keep bags of cooked rice in your freezer. This is what I do. Handy to just reheat for stir fries (sprinkle of water makes it all steamy!) and it's crumbly enough for fried rice. Win win!
  • Leftovers will keep for 2 days. Can be frozen - reheat in microwave with a sprinkle of water to moisten it up.
  • Nutrition per serving assuming 4 servings.

Nutrition Information

Calories 471cal (24%) Carbohydrates 50g (17%) Protein 22g (44%) Fat 20g (31%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 124mg (41%) Sodium 782mg (33%) Potassium 499mg (14%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 4740IU (95%) Vitamin C 11mg (12%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 471

% Daily Value*

Calories 471cal 24%
Carbohydrates 50g 17%
Protein 22g 44%
Fat 20g 31%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 124mg 41%
Sodium 782mg 33%
Potassium 499mg 11%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 4740IU 95%
Vitamin C 11mg 12%
Calcium 67mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.