Beef Fried Rice
Published April 8, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons neutral oil, plus more if needed
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
12 ounces skirt or sirloin beef, sliced ¼-inch-thick then cut into bite-size pieces (about 1 inch)
Salt and pepper
½ cup finely chopped yellow onion
½ cup finely chopped carrot
3 garlic cloves, minced
1 teaspoon minced fresh ginger
4 cups day-old cooked rice (preferably jasmine)
3 large eggs, beaten
½ cup frozen peas
¼ cup sliced scallions, plus more for garnish
1 teaspoon toasted sesame oil
Nutritional analysis per serving (4 servings)
55 grams carbs; 206 milligrams cholesterol; 623 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 3 grams fiber; 855 milligrams sodium; 28 grams protein; 3 grams sugar
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.
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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. ; )
Aaahhhh, so that's what we use to do with beef before the Great Meat Famine of 2026! Its like deja vu to read a recipe with beef in it, kinda like going to Costco to admire the beef case and remember the good ole days. Jus sayin
Quite tasty, but a lot of work and mess. And the picture shows way more beef vs. rice than my results. Could use more soy sauce - and why specify low sodium soy when you're going to add salt to the dish?
As someone trying to manage high blood pressure, I appreciate the use of low-sodium soy sauce here, and for anyone else in the same situation, I highly recommend using coconut aminos instead. Better flavor and lower sodium.