Beef Fried Rice
Published April 9, 2025
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4tablespoons neutral oil, plus more if needed
- 2tablespoons low-sodium soy sauce
- 1tablespoon cornstarch
- 12ounces skirt or sirloin beef, sliced ¼-inch-thick then cut into bite-size pieces (about 1 inch)
- Salt and pepper
- ½cup finely chopped yellow onion
- ½cup finely chopped carrot
- 3garlic cloves, minced
- 1teaspoon minced fresh ginger
- 4cups day-old cooked rice (preferably jasmine)
- 3large eggs, beaten
- ½cup frozen peas
- ¼cup sliced scallions, plus more for garnish
- 1teaspoon toasted sesame oil
Nutritional analysis per serving (4 servings)
622 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 28 grams protein; 853 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium bowl, combine 1 tablespoon of the oil, 1 tablespoon of the soy sauce and the cornstarch and whisk until smooth. Add beef, season with salt and pepper, and toss to evenly coat. Let stand for 15 minutes, or even 30 minutes if time allows.
- Step 2
In a 12-inch nonstick skillet, heat 2 tablespoons of oil over medium-high. Add half of the beef and cook, stirring occasionally, just until browned, about 2 minutes. Using tongs, transfer beef to a plate and repeat with the remaining beef. You should have at least 2 tablespoons of fat remaining in the skillet (amount will vary depending on the beef); if necessary, add more oil to reach 2 tablespoons.
- Step 3
Add onion and carrot to the skillet and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Add garlic and ginger and stir until fragrant, 30 seconds.
- Step 4
Add rice, season with salt and pepper and cook, stirring, until well incorporated and warmed through, 2 minutes.
- Step 5
Push the rice to one side of the skillet and add the remaining 1 tablespoon oil to the empty side. Add eggs and stir until scrambled, then mix the eggs into the rice mixture. Add beef (and any accumulated juices), peas, scallions, sesame oil and the remaining 1 tablespoon soy sauce, and cook, stirring until mixture is well blended, 1 to 2 minutes longer. Season with salt and pepper.
- Step 6
Divide fried rice among bowls and top with more scallions. Serve warm.
Private Notes
Comments
I'd recommend cooking the egg after browning the beef and setting aside or adding it after the onion and carrot. Cooking the egg after adding rice will turn it gooey, by adding moisture and cooling your pan too much. At least that's my experience working a busy wok station.
Great dish. Much enjoyed. A few modifications; 1) yes do the eggs after meat (not once rice is in wok) 2) rice; instead of adding to wok to breakup, instead place rice in bowl and spray with oil as you break the rice up by hand. This makes the rice less clumpy 3) make often and enjoy
The recipe calls for 4 cups of day-old rice, not 4 day-old rice. ; )
This recipe is not good and surely not deserving of 5 stars. Very very very bland and basic. Would not recommend nor make again.
This is only okay. Needs some help to punch up the flavors. We wound up adding soy and a light Japanese BBQ sauce to help. It worked but not sure we’ll make again.
Can this recipe be frozen and rewarmed?