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Beef Fried Rice
5 from 27 votes

Beef Fried Rice

Beef Fried Rice features seared strips of sirloin cooked with onions, peas, carrots, and scrambled eggs combined with cooked rice. The dish is flavored with a mix of dark and regular soy sauce, oyster sauce, and toasted sesame oil. This stir-fried rice delivers a savory, well-balanced mix of tender beef, soft vegetables, and fluffy eggs, making it a complete and satisfying meal.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 656 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 2 tablespoons dark soy sauce
  • 2 tablespoons soy sauce or reduced sodium soy sauce
  • 1 tablespoon oyster sauce highly recommended but optional (use additional soy sauce if not using)
  • 2 tablespoons vegetable oil plus more if needed, or canola oil
  • 1 to 2 tablespoons sesame oil toasted
  • ½ to ¾ pound sirloin steak cut into 1/4-inch strips, or flank steak
  • ½ cup white onion diced small
  • 1 ½ cups pea frozen
  • 1 ½ cups carrot frozen
  • 2 egg 3 large, or
  • 4 cups rice cooked
  • scallions thinly sliced; optional for garnishing

Instructions

    Cup of Yum
  1. To a small bowl, add the dark soy sauce, regular or reduced sodium soy sauce (I use reduced sodium rather than regular) optional but recommended oyster sauce, and stir to combine; set aside.
  2. To a large ( 8 to 10 inches) high-sided skillet, add the oils, beef, and cook over medium-high heat until beef has a nice char and sear and is just done, about 3 to 5 minutes. Stir and flip frequently to ensure even cooking.
  3. Remove the cooked beef with a slotted spoon and place on a plate; set aside. Don't drain anything from the skillet.
  4. Add the onion and cook for about 2 to 3 minutes, or until it's beginning to soften.
  5. Add the peas and carrots mixture (I don't bother to thaw them usually and add straight from the freezer), stir, and cook for about 2 minutes, or until the vegetables have softened. Remove them with a slotted spoon and place on the plate with the beef.
  6. Add the eggs and scramble them, about 2 to 3 minutes. If needed, add a touch more vegetable or canola oil. After they're scrambled, add the eggs to the plate with the rest of the cooked food.
  7. Add the cooked rice*** to the skillet, drizzle with a bit of vegetable or canola oil if desired, and allow it to just sit there and rest for about 2 minutes in order to sear a bit.
  8. Stir the rice around and then add back in all the cooked food - the beef, onions, peas and carrots, and stir.
  9. Evenly drizzle with the soy and oyster sauce mixture, cook for about 2 minutes, or until everything warms through.
  10. Optionally garnish with sliced scallions and serve immediately. If desired for serving, drizzle your fried rice with additional soy sauce.
  11. Extra beef fried rice will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
  12. Adapted from Chicken Fried Rice and Shrimp Fried Rice

Notes

  • If sesame oil’s strong flavor is unfamiliar, use less to avoid overpowering the dish.
  • Using three eggs instead of two enhances texture and richness.
  • Traditional fried rice often uses cold, day-old rice; however, freshly microwaved rice can also be used with good results.
  • Varieties like brown, jasmine, or long-grain rice are interchangeable based on preference.

Nutrition Information

Serving 1serving Calories 656kcal (33%) Carbohydrates 56g (19%) Protein 42g (84%) Fat 29g (45%) Saturated Fat 8g (40%) Polyunsaturated Fat 18g (106%) Cholesterol 235mg (78%) Sodium 1285mg (54%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 656

% Daily Value*

Serving 1serving
Calories 656kcal 33%
Carbohydrates 56g 19%
Protein 42g 84%
Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 18g 106%
Cholesterol 235mg 78%
Sodium 1285mg 54%
Fiber 3g 12%
Sugar 5g 10%

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