Beef fried rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
471 kcal
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Course
Main Course
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Cuisine
Asian
Beef fried rice
Description
This Beef fried rice uses lean ground beef cooked with diced onion and garlic, then combined with frozen peas, corn, and carrots to add sweetness and texture. The use of both dark and light soy sauces along with oyster sauce enriches the rice with umami and color, while white sugar balances the savory notes. Cooking wine contributes a subtle depth traditionally found in Asian stir-fried dishes.
Scrambled eggs cooked separately with sesame oil are folded in at the end alongside sliced green onions, imparting softness and freshness to the dish. Day-old rice is recommended to achieve a dry, crumbly texture that fries evenly, preventing stickiness. The step that caramelizes the beef and vegetables adds a slight browning that intensifies taste through natural sugars.
This dish serves well as a standalone meal or as an accompaniment to other Chinese-inspired foods. It's versatile, approachable for cooks with leftover rice, and can be adapted with different proteins or vegetables based on availability. Storing leftovers for up to two days is possible, and freezing is an option with proper reheating to maintain moisture.
Use day-old rice for a firm, non-sticky texture in fried rice.Caramelizing the beef and vegetables enhances flavor by developing natural sugars.Dark soy sauce adds color and richer taste; substitute with light soy if unavailable but expect less color.Oyster sauce can be swapped with hoisin sauce or vegan alternatives; each affects flavor differently.Chinese cooking wine is recommended for authenticity; substitutes include Mirin or dry sherry; using broth as non-alcoholic substitute requires a longer cooking time to evaporate liquid.Leftovers keep up to two days refrigerated or can be frozen; reheat with a sprinkle of water to restore moisture.
Ingredients
Sauce:
- 1 tbsp dark soy sauce (Note 1)
- 2 tsp soy sauce Note 1, light
- 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 egg lightly whisked
Fried rice:
- 2 tbsp neutral cooking oil peanut, veg, canola or other neutral oil, generic cooking oil
- 1/2 onion , finely diced
- 2 garlic finely minced, cloves
- 250g / 8 oz ground beef I use lean, Note 4, beef mince
- 2 cups carrot still frozen fine!) (or fresh diced veg, frozen, diced
- 2 cups pea
- 2 cups corn
- 3 cups rice 1c uncooked rice = 3c cooked, Note 5, cooked, day-old
- 1/2 cup green onion 1-2 stems, finely sliced
Instructions
- Mix Sauce ingredients in a small bowl, then set aside.
- 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.
- 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.
- 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!
- 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.
- Egg & green onion - Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!
Notes
- Use day-old rice for a firm, non-sticky texture in fried rice.
- Caramelizing the beef and vegetables enhances flavor by developing natural sugars.
- Dark soy sauce adds color and richer taste; substitute with light soy if unavailable but expect less color.
- Oyster sauce can be swapped with hoisin sauce or vegan alternatives; each affects flavor differently.
- Chinese cooking wine is recommended for authenticity; substitutes include Mirin or dry sherry; using broth as non-alcoholic substitute requires a longer cooking time to evaporate liquid.
- Leftovers keep up to two days refrigerated or can be frozen; reheat with a sprinkle of water to restore moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% 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.
User Reviews
Overall Rating
4.9
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