Best Beef Fried Rice Easy Recipe

There’s something deeply satisfying about a well-made beef fried rice, every grain coated, beef tender and flavorful, vegetables bright, and a touch of smoky wok aroma tying it all together. This recipe simplifies the process without compromising on quality or taste. Perfect for busy weeknights or when you want takeout flavors at home, it’s a true one-pan wonder that turns humble ingredients into a restaurant-level dish.

Ingredients List

• 2 cups cooked jasmine rice (preferably day-old, chilled)
• 250g beef sirloin or flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (peas, carrots, corn)
• 3 cloves garlic, minced
• 2 green onions, sliced
• 2 tablespoons neutral oil (vegetable or peanut)
• Salt and white pepper to taste

Step-by-Step Instructions

Prepare the beef

Toss the sliced beef with 1 tablespoon soy sauce and a pinch of white pepper. Let it marinate for 10 minutes while you prepare the rest of the ingredients.

Cook the eggs

Heat ½ tablespoon oil in a wok or large skillet over medium-high heat. Add the beaten eggs, swirl, and scramble until just set. Remove and set aside.

Sear the beef

Increase the heat to high. Add 1 tablespoon oil and quickly sear the beef in a single layer for about 1–2 minutes until just browned. Remove and set aside with the eggs.

Stir-fry the aromatics and vegetables

In the same wok, add the remaining oil. Sauté garlic until fragrant, then toss in the mixed vegetables. Stir-fry for 2 minutes until vibrant.

Combine rice and sauces

Add the chilled rice, breaking up clumps with a spatula. Drizzle in the remaining soy sauce, oyster sauce, and sesame oil. Stir-fry until rice is evenly coated and slightly crispy in spots.

Return beef and eggs

Add the beef and eggs back into the wok. Toss everything together, sprinkle green onions, adjust seasoning with salt and white pepper, and stir-fry for another minute.

Serve hot

Transfer to a platter and serve immediately, best enjoyed fresh off the wok.

Cook Time

20 minutes

Servings

4 servings

Nutritional Information (approx. per serving)

• Calories: 420 kcal
• Protein: 24 g
• Carbohydrates: 48 g
• Fat: 14 g
• Fiber: 3 g
• Sodium: 780 mg

Storage Instructions

Store cooled fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to revive texture and moisture. Avoid microwaving directly if you want to maintain wok-fried crispness.

Suggestions

• Use day-old rice for best texture — fresh rice tends to clump and turn mushy.
• Swap beef with chicken, shrimp, or tofu for variety.
• Add a splash of Shaoxing wine or rice vinegar for depth, or a pinch of chili flakes for gentle heat.
• Garnish with toasted sesame seeds or crispy shallots for extra crunch and flavor.

Seasonal Relevance

This beef fried rice recipe works all year round. In summer, you can lighten it with snap peas and bell peppers; in winter, add hearty vegetables like broccoli or bok choy. It’s the perfect base recipe to adapt to seasonal produce.

Conclusion

Beef fried rice is a timeless dish, quick, satisfying, and infinitely adaptable. This version respects classic technique while making it easy for home cooks to achieve wok-worthy flavor. With a few smart steps and quality ingredients, you’ll bring restaurant excellence straight to your kitchen in less than half an hour.

FAQs

Can I use freshly cooked rice if I don’t have day-old rice?
Yes, but spread the freshly cooked rice on a tray, let it cool, and refrigerate uncovered for at least an hour to dry out the grains.

What cut of beef works best for fried rice?
Tender cuts like flank steak, sirloin, or ribeye sliced thinly against the grain are ideal for quick cooking and tenderness.

Can I make this recipe gluten-free?
Yes, use tamari instead of soy sauce and ensure your oyster sauce and other condiments are labeled gluten-free.