Beef Fried Rice Vegetables Egg (Printable Version)

Quickly prepare tender beef, mixed vegetables, and fluffy egg combined with fragrant fried rice for a satisfying dish.

# What You Need:

→ Beef

01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp sesame oil

→ Vegetables

05 - 1 medium carrot, diced
06 - 1/2 cup frozen peas
07 - 1/2 red bell pepper, diced
08 - 3 spring onions, sliced, white and green parts separated
09 - 2 cloves garlic, minced

→ Rice

10 - 3 cups cooked jasmine or long-grain rice, cold and separated

→ Egg

11 - 2 large eggs
12 - 1 tbsp neutral oil (canola or sunflower)

→ Sauce & Seasoning

13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tsp fish sauce (optional)
16 - 1/4 tsp white pepper
17 - 1 tbsp vegetable oil
18 - Salt to taste

# How to Make It:

01 - Combine sliced beef, 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and set aside to marinate.
02 - Beat eggs with a pinch of salt in a small bowl and set aside.
03 - Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Stir-fry beef for 2 minutes until lightly browned. Remove and set aside.
04 - Add another 1 tbsp oil to the wok. Stir-fry garlic and the white parts of the spring onions for 30 seconds until fragrant.
05 - Add diced carrot, peas, and red bell pepper. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
06 - Push vegetables to one side of the wok, pour in beaten eggs, scramble briefly, then combine with the vegetables.
07 - Add cold rice and gently break up any clumps. Stir-fry for 2 minutes until heated through.
08 - Return cooked beef to the wok. Add soy sauce, oyster sauce, optional fish sauce, and white pepper. Stir-fry for 2 to 3 minutes until everything is well mixed and hot.
09 - Adjust salt to taste and fold in green parts of spring onions just before serving.

# Expert Tips:

01 -
  • It's genuinely faster than ordering takeout, and tastes like you spent hours in the kitchen.
  • The beef stays tender because you marinate it while prepping everything else, which is the kind of small detail that changes everything.
  • Vegetables stay crisp-tender instead of mushy, which is honestly what separates good fried rice from the kind that feels like eating cardboard.
02 -
  • Cold rice is essential because warm or hot rice will clump together; if you don't have day-old rice, spread freshly cooked rice on a plate and let it cool completely.
  • Don't walk away from the wok during cooking; everything happens quickly, and the difference between perfectly cooked and slightly overdone is about 30 seconds.
  • The beef goes back in at the very end so it doesn't overcook and toughen up from the extra time in the pan.
03 -
  • If your rice clumps during cooking, add a tiny splash of water and break it up aggressively with your spatula; wet hands rubbing cold rice grains apart also works in a pinch.
  • The quality of your soy sauce and oyster sauce actually matters here since they're such visible flavors; splurging on decent bottles makes a real difference.
  • Keep a small bowl of water next to the stove in case the rice starts to stick; a few splashes prevents sticking without making things wet.

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