Beef Fried Rice Vegetables (Printable)
A quick, flavorful dish with beef, vegetables, and jasmine rice cooked together in a wok.
# What You Need:
→ Beef
01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Rice
05 - 3 cups cooked jasmine or long grain rice, chilled (preferably day-old)
→ Vegetables
06 - 1 medium carrot, peeled and diced
07 - 1 red bell pepper, diced
08 - 1 cup frozen peas
09 - 2 scallions, sliced (separate whites and greens)
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, minced
→ Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tsp toasted sesame oil
15 - ½ tsp white pepper (optional)
→ Eggs
16 - 2 large eggs, lightly beaten
→ Oil
17 - 2 tbsp vegetable oil, divided
# How-To:
01 - Combine the beef, 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Mix well and let rest for 10 minutes.
02 - Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Stir-fry the beef for 1–2 minutes until browned. Remove and set aside.
03 - Add the remaining 1 tbsp vegetable oil to the pan. Stir-fry garlic, ginger, and scallion whites for 30 seconds until fragrant.
04 - Add diced carrots and bell pepper; stir-fry for 2–3 minutes until slightly tender. Stir in peas and cook for 1 more minute.
05 - Push vegetables aside, pour beaten eggs into cleared space and scramble until just set. Combine eggs with vegetables.
06 - Incorporate chilled rice, breaking up clumps and stir-frying for 2–3 minutes to combine thoroughly.
07 - Return beef to the pan, add soy sauce, oyster sauce, toasted sesame oil, and white pepper if using. Toss to coat and heat through for 1–2 minutes.
08 - Remove from heat, sprinkle scallion greens over the top, and serve immediately.
# Expert Tips:
01 -
- It turns yesterday's plain rice into something you'll actually crave, with that slightly crispy, golden edge you get at good restaurants.
- The whole thing comes together faster than waiting for delivery, and you control exactly how much soy sauce and garlic go in.
- It's flexible enough to clear out whatever vegetables are lurking in your crisper drawer without feeling like a leftover scramble.
02 -
- Cold rice is the only rice that works. I tried this with warm, freshly cooked rice once and ended up with a gummy mess that stuck to the wok.
- Don't crowd the pan when you sear the beef. If your wok isn't huge, cook the beef in two batches so it browns instead of steaming.
- High heat is your friend here. Fried rice needs that fierce, fast heat to get the right texture and flavor, so crank it up and work quickly.
03 -
- Prep everything before you turn on the stove. Once that wok heats up, things move fast and there's no time to chop garlic or hunt for the oyster sauce.
- If your rice is clumping, break it up with wet hands before it goes in the pan. It saves you from fighting stubborn chunks mid-stir-fry.
- Taste before you serve and adjust the soy sauce. Different brands vary in saltiness, and you might need a little more or less depending on what you used.