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 enjoy this stir fry all on its own as a complete meal.
If ever there was a perfect use for leftover white rice, Chinese Fried Rice is it! We love it so much that when I cook rice for a dish, I almost always double or triple the amount to ensure enough for fried rice the next night. In this case, 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’s such a fantastic all-in-one meal.
Beef Fried Rice Recipe
Here is what’s in this beef fried rice:
(Scroll below to the printable recipe card for details and measurements.)
- White rice: One of the keys to great fried rice is using day-old cooked and chilled white rice. This way some moisture is removed so the rice grains will firm up, making it easier to separate and get crispy, not mushy.
- Beef: Since we are cooking this so fast, a tender cut of beef like sirloin needs to be used.
- Vegetables: The taste 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 pop of beautiful green color.
- Egg: Adds great flavor, texture, and protein.
- Soy Sauce: If salt levels are not a concern, nothing can beat 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, authentic fried rice color. It tastes incredible, but definitely more salty. Low-sodium soy sauce can be used instead, if preferred.
- Oyster sauce: This condiment is very common in Asian cuisine, with a savory and tangy, sweet flavor.
- Toasted sesame oil: Rich, nutty, with a distinct toasted sesame aroma and punch of flavor. A little goes a long way.
- Vegetable oil: For sautéing all the ingredients.
How to Make Beef Fried Rice
Here is a quick summary of how to prepare and cook beef fried rice:
(Scroll down for the complete printable recipe.)
- Warm oil in a wok, cast iron pan, or nonstick skillet and cook the eggs. Transfer to a plate.
- Sear and char beef strips until just 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. Season with a pinch of salt and pepper.
- Fry the cooked day-old rice.
- Stir in the soy sauce, oyster sauce, sesame oil, and a pinch of salt and pepper.
- Add the cooked beef and eggs back to the pan; toss to combine.
- Taste and adjust seasoning, if necessary.
Tips for the Best Fried Rice
- Use day-old cooked, chilled rice: Rice is the star in this dish, obviously, and it’s so 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 up 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 knife, slice thinly across (not with) the grain of your beef (perpendicular to the muscle fibers so they become as short as possible.) This helps break down the fibers and make it tender and not chewy.
- Have your ingredients ready to go! Just like any stir fry, have all your ingredients prepped and ready to go because this dish cooks fast.
- Fry the rice: Don’t just simply heat the rice through. (Cook for 4 minutes, alternating 1 minute of rest with 1 minute of tossing.) You want to fry it and allow the oil and sauce to get absorbed, that’s what makes it crispy and flavorful.
- Lightly season with salt and pepper: Soy sauce and oyster sauce are both salty, so don’t be heavy handed with additional salt and pepper. Taste as you go and adjust as necessary.
How Many Cups Dry Rice for Cooked Rice
Generally, most rice will triple in volume when cooked, so 1 cup of raw rice will yield 3 cups cooked, which is what you need for this recipe.
How to Store and Reheat Fried Rice
To store: Allow any leftovers to cool completely, then store in the refrigerator in an airtight container and eat within 3 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 broth or water if it seems dry. Another option is to put a portion in a microwave safe dish and use the microwave, but the rice won’t crisp up.
What to Serve with Beef Fried Rice
Definitely great as a side, but because of the added beef, this fried rice recipe is also an all-in-one dish. For a super delicious and complete Chinese meal, serve with homemade egg rolls and crab rangoon.
More Stir Fry Recipes:
Beef Fried Rice
- 2 tablespoons dark soy sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil , divided
- 2 large eggs , lightly beaten
- 8 ounces beef sirloin , cut across the grain into long, thin strips
- 1 cup frozen peas and carrots
- 1 medium sweet onion , diced small
- 2 scallions scallions , diced small
- 1 teaspoon freshly grated ginger
- 2 cloves garlic minced
- salt and pepper to taste
- 3 cups day-old cooked, chilled white rice , any large clumps broken up
- In a small bowl whisk together the dark soy sauce, low-sodium soy sauce, oyster sauce, and sesame oil, set aside.
- Warm 1 tablespoon of the vegetable oil in a wok, cast iron pan, or large nonstick skillet over medium-high heat until shimmering. Add egg, and cook until just scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- Add the remaining vegetable oil and add the beef; sear until charred and just done, about 3 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, about 3 minutes. Add in the ginger and garlic; sauté for about 30 seconds until fragrant. Season with a pinch of salt and pepper.
- Stir in the rice and cook for about 4 minutes total (alternating 1 minute of rest, 1 minute of tossing.)
- Give the soy sauce mixture a quick stir to reincorporate and pour it into the rice; continue stirring for another minute.
- Add the cooked beef and egg back in and toss to combine.(If the mixture still seems a little too wet, you can reduce heat to medium-low and continue to cook a few minutes longer to dry the rice a little, but watch it carefully, so it doesn't burn or brown too much.)
- Taste and adjust seasonings, if necessary.
- Serve immediately in bowls and enjoy!