Beef Fried Rice with Vegetables

The smell of ginger hitting the hot oil always snaps me out of a midweek slump. I used to make fried rice with whatever leftovers were hiding in the fridge, but this version with tender beef and crisp veggies became an intentional staple. There is something deeply satisfying about the rhythm of the wok and the sound of ingredients sizzling. It turns a mundane Tuesday night into a vibrant feast.

I remember cooking this for my brother on a rainy evening when we were both exhausted from work. He took one bite and immediately asked for the recipe, surprised by how much flavor was packed into a simple bowl of rice. We sat at the kitchen island, eating straight from the wok, and talked for hours. That night, this dish stopped being just dinner and started being a comfort ritual.

Ingredients

• Beef: Thinly sliced flank steak is crucial because it stays tender during high heat cooking.
• Rice: Day old jasmine rice works best to avoid a mushy texture in the final dish.
• Vegetables: A mix of colorful diced peppers and carrots adds sweetness and a satisfying crunch.
• Sauce: Oyster sauce provides a deep umami richness that soy sauce alone cannot achieve.
• Eggs: Beating the eggs before adding them ensures they scramble evenly into small ribbons.
• Oil: Vegetable oil has a high smoke point, which is necessary for stir frying over high heat.

Instructions

Marinate Beef:

Combine the sliced beef with soy sauce, cornstarch, and sesame oil. Let it sit for ten minutes to tenderize the meat.

Cook Beef:

Heat half the oil in a wok over high heat and stir fry the beef until browned. Remove the beef and set it aside to prevent overcooking.

Sauté Aromatics:

Add the remaining oil to the wok along with garlic, ginger, and carrot. Stir fry these for two minutes until fragrant.

Add Vegetables:

Toss in the bell pepper and frozen peas, cooking for another two minutes. The vegetables should be tender but still retain some crunch.

Scramble Eggs:

Push the vegetables to the side and pour the beaten eggs into the empty space. Scramble them for thirty seconds before mixing everything together.

Combine Rice:

Add the cooked rice to the wok, breaking up any clumps with your spatula. Stir fry the mixture for a few minutes until the rice is heated through.

Finish Seasoning:

Return the beef to the wok and pour in the sauces and white pepper. Toss everything together vigorously for a couple of minutes.

Serve:

Stir in the spring onions and taste the rice to see if it needs salt. Serve the dish hot while the flavors are still vibrant.

Save

This recipe saved a dinner party once when my original plan fell apart at the last minute. Guests actually preferred the impromptu fried rice over the fancy meal I had planned. It is amazing how simple ingredients cooked with care can bring people together so easily. Now I keep leftover rice in the freezer just for emergencies like these.

The Art of Prep

Having all your ingredients chopped and measured before you turn on the stove makes this dish stress free. Stir frying happens fast, so you do not want to be searching for the soy sauce while the garlic burns.

Wok Seasoning Secrets

A well seasoned wok naturally adds a depth of flavor that new pans cannot replicate. If you are using a non stick skillet, you just need to be a bit more gentle with your spatula.

Serving Suggestions

This fried rice is a complete meal on its own but pairs wonderfully with simple sides. It is robust enough to stand up to a cold beer or a light white wine.

• A simple cucumber salad with vinegar dressing cuts through the richness.
• Extra chili oil on the side is great for guests who love heat.
• Steamed dumplings make the meal feel like a restaurant experience.

Save

I hope this brings the same energy to your kitchen that it does to mine. Enjoy every delicious bite of this vibrant creation.

Recipe FAQs

→ Why use day-old rice?

Day-old rice dries out, preventing a mushy texture and ensuring distinct grains during stir-frying.

→ Can I use fresh beef?

Yes, slice it thinly against the grain to ensure tenderness and quick cooking.

→ How do I make it spicy?

Add chili sauce, sriracha, or fresh sliced chilies during the vegetable stir-fry step.

→ Is a wok necessary?

A large skillet works well, but a wok's high curved sides help toss ingredients more easily over high heat.

→ Can I add other vegetables?

Absolutely, broccoli florets, snap peas, or corn make great additions to this versatile dish.