How to Make Fried Rice Beef

May 28, 2022 Post a Comment

This easy bootleg Beef Fried Rice recipe includes tender strips of sirloin, vegetables, eggs, crisp rice, and a rich, full-flavored sauce. Serve as a side or savor this stir fry all on its own as a complete meal.

Don't miss our Fried Rice recipe with bacon! Other rice dishes we love include this cilantro lime rice, Spanish rice, and the best rice pilaf recipe!

beef fried rice in black serving bowl with chopsticks

If ever at that place was a perfect use for leftover white rice, Chinese Fried Rice is information technology! We love it so much that when I cook rice for a dish, I almost always double or triple the corporeality to ensure enough for fried rice the next night. In this example, we're sharing our Beef Fried Rice recipe, which is my family's favorite version. Filled with sirloin, vegetables, egg, and a deep, rich sauce, it'southward such a fantastic all-in-i meal.

Beefiness Fried Rice Recipe

Hither is what'southward in this beef fried rice:
(Scroll beneath to the printable recipe card for details and measurements.)

White rice: One of the keys to groovy fried rice is using twenty-four hour period-sometime cooked and chilled white rice. This mode some moisture is removed so the rice grains will business firm upwardly, making it easier to separate and get crispy, not mushy.
Beef: Since we are cooking this and so fast, a tender cut of beef similar sirloin needs to be used.
Vegetables: The gustation and color combination of onions, peas, and carrots is perfect in this stir fry. We use frozen peas and carrots, no need to thaw first.
Garlic and Ginger: These both provide wonderful aromatics and flavor. Use fresh.
Scallions: For a subtle peppery onion flavor and popular of beautiful green color.
Egg: Adds not bad flavor, texture, and protein.
Soy Sauce: If common salt levels are not a concern, cipher can trounce Chinese dark soy sauce, which is made with a bit of molasses. It has a rich mahogany color and is what gives this dish its deep, rich, accurate fried rice color. It tastes incredible, only definitely more than salty. Low-sodium soy sauce can be used instead, if preferred.
Oyster sauce: This condiment is very mutual in Asian cuisine, with a savory and tangy, sweet flavour.
Toasted sesame oil: Rich, nutty, with a singled-out toasted sesame aroma and punch of flavor. A piffling goes a long fashion.
Vegetable oil: For sautéing all the ingredients.

How to Make Beefiness Fried Rice

Here is a quick summary of how to prepare and cook beef fried rice:
(Coil downwardly for the complete printable recipe.)

Warm oil in a wok, bandage iron pan, or nonstick skillet and cook the eggs. Transfer to a plate.
Sear and char beef strips until simply done. Transfer to a plate.
Toss in the peas and carrots, onion, and scallions and sauté until soft.
Stir in the ginger and garlic until fragrant. Flavour with a pinch of salt and pepper.
Fry the cooked day-old rice.
Stir in the soy sauce, oyster sauce, sesame oil, and a compression of salt and pepper.
Add the cooked beef and eggs back to the pan; toss to combine.
Taste and adjust seasoning, if necessary.

soy sauce being poured into skillet with rice

Tips for the Best Fried Rice

Use 24-hour interval-old cooked, chilled rice: Rice is the star in this dish, plainly, and it's then important that you use rice that is dry. If it's at all wet, the rice ends up mushy instead of crisp. Break large rice clumps upwards with your hands before beginning.
Slice the beef across the grain: The "grain" are fibers that run through the meat in one direction. Using a sharp pocketknife, slice thinly across (not with) the grain of your beefiness (perpendicular to the muscle fibers then they become equally brusque as possible.) This helps break down the fibers and make it tender and non chewy.
Have your ingredients ready to go! Just like whatsoever stir fry, have all your ingredients prepped and prepare to go because this dish cooks fast.
Fry the rice: Don't just just heat the rice through. (Cook for iv minutes, alternating 1 minute of rest with 1 infinitesimal of tossing.) You want to fry it and allow the oil and sauce to get captivated, that'due south what makes information technology crispy and flavorful.
Lightly season with salt and pepper: Soy sauce and oyster sauce are both salty, so don't be heavy handed with boosted common salt and pepper. Taste as you go and arrange as necessary.

How Many Cups Dry Rice for Cooked Rice

By and large, most rice will triple in book when cooked, then 1 cup of raw rice will yield 3 cups cooked, which is what you need for this recipe.

How to Shop and Reheat Fried Rice

To store: Allow whatever leftovers to cool completely, then store in the refrigerator in an airtight container and swallow within iii days.
Can you freeze fried rice? Yep! Fried rice can be frozen in a tightly sealed container or resealable freezer bags up to 2 months. Thaw overnight in the refrigerator before reheating.
How to reheat fried rice: Fried rice can easily be reheated in a skillet over medium heat on the stovetop, using a little bit of oil and a splash of beef goop or water if it seems dry out. Another option is to put a portion in a microwave safe dish and use the microwave, but the rice won't crisp upwards.

fried rice with beef and vegetables in black serving bowl with chopsticks

What to Serve with Beef Fried Rice

Definitely great every bit a side, but because of the added beefiness, this fried rice recipe is likewise an all-in-i dish. For a super delicious and consummate Chinese meal, serve with homemade egg rolls and crab rangoon.

More Stir Fry Recipes:

Beefiness and Broccoli
Chicken Stir Fry
Pepper Steak
Cashew Craven
Moo Shu Pork

I hope you beloved this delicious and like shooting fish in a barrel recipe – be sure to give it a review below! Also don't forget to follow Belly Total on Facebook , Instagram , Pinterest , and YouTube !

beef fried rice in black serving bowl with chopsticks

Beef Fried Rice

This easy homemade Beef Fried Rice recipe includes tender strips of sirloin, vegetables, eggs, crisp rice, and a rich, full-flavored sauce. Serve as a side or as a consummate repast.

Prep Time 10 minutes

Cook Time xv minutes

Total Time 25 minutes

Servings: 6 (1 cup per serving)

2 tablespoons dark soy sauce
2 tablespoons low-sodium soy sauce
1 tablespoons oyster sauce
i teaspoon toasted sesame oil
ii tablespoons vegetable oil , divided
2 large eggs , lightly beaten
eight ounces beef sirloin , cut across the grain into long, thin strips
ane loving cup frozen peas and carrots
1 medium sugariness onion , diced small
2 scallions scallions , diced small
i teaspoon freshly grated ginger
2 cloves garlic minced
salt and pepper to gustation
3 cups mean solar day-old cooked, chilled white rice , any large clumps broken up

In a modest bowl whisk together the dark soy sauce, low-sodium soy sauce, oyster sauce, and sesame oil, set bated.
Warm i tablespoon of the vegetable oil in a wok, bandage fe pan, or big nonstick skillet over medium-high oestrus until shimmering. Add egg, and cook until just scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add together the remaining vegetable oil and add the beef; sear until charred and just done, about three minutes. With a slotted spoon, transfer to the plate with the eggs.
Add in the peas and carrots, onion, and scallions; sauté until vegetables are soft and onion is translucent, near 3 minutes. Add together in the ginger and garlic; sauté for about thirty seconds until fragrant. Flavor with a pinch of table salt and pepper.
Stir in the rice and melt for about 4 minutes full (alternating 1 minute of remainder, 1 infinitesimal of tossing.)
Give the soy sauce mixture a quick stir to reincorporate and pour it into the rice; proceed stirring for another minute.
Add the cooked beef and egg back in and toss to combine.

(If the mixture still seems a little too moisture, you tin reduce heat to medium-low and continue to cook a few minutes longer to dry out the rice a little, but watch it carefully, so it doesn't burn or brown too much.)
Taste and conform seasonings, if necessary.
Serve immediately in bowls and enjoy!

Nutritional information given is an automatic calculation and tin vary based on the exact products y'all use and any changes yous make to the recipe. If these numbers are very of import to you, I would recommend computing them yourself.