Beef Fried Rice
User Reviews
5.0
27 reviews
Excellent
Beef Fried Rice
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🥢🍚😋This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that's speckled with bits of onions, peas, carrots, and scrambled eggs. The combination of the soy sauces, oyster sauce, and toasted sesame oil make it taste so authentic!
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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 or canola oil plus more if needed
- 1 to 2 tablespoons toasted sesame oil*
- ½ to ¾ pound sirloin or flank steak cut into 1/4-inch strips
- ½ cup white onion diced small
- 1 ½ cups frozen peas and carrots
- 2 or 3 large eggs*
- 4 cups cooked rice***
- scallions thinly sliced; optional for garnishing
Instructions
- 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.
- 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.
- Remove the cooked beef with a slotted spoon and place on a plate; set aside. Don't drain anything from the skillet.
- Add the onion and cook for about 2 to 3 minutes, or until it's beginning to soften.
- 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.
- 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.
- 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.
- Stir the rice around and then add back in all the cooked food - the beef, onions, peas and carrots, and stir.
- Evenly drizzle with the soy and oyster sauce mixture, cook for about 2 minutes, or until everything warms through.
- Optionally garnish with sliced scallions and serve immediately. If desired for serving, drizzle your fried rice with additional soy sauce.
- Extra beef fried rice will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
- Adapted from Chicken Fried Rice and Shrimp Fried Rice
Equipments used:
Notes
- *I love sesame oil but it has a strong flavor. If you are not sure, use 1 tablespoon as to not overwhelm the dish.
- **For me, egg in fried rice is one of my favorite parts so I always use 3 eggs rather than 2.
- ***Traditional fried rice recipes call for using day old, previously cooked and refrigerated, cold white rice. In reality I tend to use two packets of white ready rice that I microwave for 90 seconds and use immediately - not day old nor cold. You can also use brown, long grain, jasmine, or your favorite rice.
Nutrition Information
Show Details
Serving
1serving
Calories
656kcal
(33%)
Carbohydrates
56g
(19%)
Protein
42g
(84%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
18g
Cholesterol
235mg
(78%)
Sodium
1285mg
(54%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 656 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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