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Better-Than-Takeout Beef Fried Rice

A quick and savory 20-minute meal featuring tender seared beef, fluffy jasmine rice, and crisp vegetables, better than your local takeout.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Basics
  • 3 cups cooked white rice cold, day-old
  • 1 lb beef steak sirloin or flank, cubed
  • 3 tbsp vegetable oil divided
  • 2 large eggs beaten
Vegetables & Aromatics
  • 1 medium onion chopped
  • 1 cup peas and carrots frozen, thawed
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 stalks green onions chopped
The Sauce
  • 3 tbsp soy sauce low sodium
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp butter optional

Equipment

  • Large skillet or wok
  • Chef's knife
  • Cutting board
  • Spatula

Method
 

  1. Slice beef into bite-sized pieces and season with salt and pepper.
  2. Heat 1 tbsp oil in a large skillet over high heat. Sear beef for 2-3 minutes until browned. Remove and set aside.
  3. Reduce heat to medium. Scramble the eggs quickly in the pan, remove, and set aside with beef.
  4. Add remaining oil to the pan. Sauté onions, peas, carrots, garlic, and ginger for 2-3 minutes until fragrant.
  5. Add the cold rice and butter. Toss to combine and press down to fry for 2 minutes.
  6. Stir in soy sauce and oyster sauce, tossing to coat the rice evenly.
  7. Return the beef and eggs to the pan. Toss everything together until heated through.
  8. Drizzle with sesame oil and garnish with green onions before serving.

Notes

Ensure your pan is very hot before adding the beef to get a good sear without steaming the meat.