Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy

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Ingredients

For the Beef

• 1 lb (450 g) flank steak, sirloin, or ribeye, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon black pepper
• 1 teaspoon sesame oil

For the Fried Rice

• 4 cups cooked day-old jasmine rice (cold)
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots
• ½ cup corn kernels (optional)
• 3 green onions, sliced

Sauce

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon white pepper
• 1 teaspoon brown sugar (optional)

Garnish

• Sliced green onions
• Sesame seeds
• Fresh cilantro (optional)

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 Instructions

Step 1: Marinate the Beef

In a bowl, combine:

• Beef
• Soy sauce
• Cornstarch
• Sesame oil
• Black pepper

Mix well and let marinate for 15 minutes.

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Step 2: Scramble the Eggs

Heat 1 tablespoon vegetable oil in a large wok or skillet.

Add the beaten eggs and cook until just set.

Transfer to a plate and chop into bite-sized pieces.

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Step 3: Cook the Beef

Add the remaining oil to the wok.

Cook the marinated beef over high heat for 2–3 minutes, until browned.

Remove and set aside.

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Step 4: Cook the Vegetables

Add the onion and cook for 2 minutes.

Stir in the garlic and cook for 30 seconds.

Add:

• Peas and carrots
• Corn (if using)

Cook for 2–3 minutes.

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Step 5: Fry the Rice

Add the cold rice.

Break up any clumps with a spatula.

Cook for 3–4 minutes, stirring frequently.

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Step 6: Add the Sauce

In a small bowl, whisk together:

• Soy sauce
• Oyster sauce
• Sesame oil
• Rice vinegar
• White pepper
• Brown sugar

Pour over the rice and stir until evenly coated.

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Step 7: Finish

Return the cooked beef and scrambled eggs to the pan.

Add the sliced green onions.

Stir-fry for 2 minutes until everything is heated through.

Serve immediately.

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 Serving Suggestions

• Egg rolls
• Spring rolls
• Steamed dumplings
• Hot and sour soup
• Stir-fried broccoli
• Asian cucumber salad
• Sweet chili sauce

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 Tips

• Day-old rice works best because it’s drier and fries without becoming mushy.
• Cook over high heat for the best restaurant-style flavor.
• Don’t overcrowd the pan.
• Slice the beef thinly against the grain for tenderness.
• Prepare all ingredients before you begin, as stir-frying happens quickly.

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 Variations

• Spicy: Add sriracha, chili garlic sauce, or red pepper flakes.
• Vegetable: Add mushrooms, broccoli, bell peppers, snap peas, or bok choy.
• Chicken Fried Rice: Replace the beef with diced chicken.
• Shrimp Fried Rice: Use peeled, deveined shrimp instead of beef.
• Low-Carb: Substitute cauliflower rice for regular rice.

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 Allergen Information

Contains:

• Soy (soy sauce, oyster sauce)
• Eggs
• Sesame (sesame oil, sesame seeds)
• Wheat (traditional soy sauce and oyster sauce may contain wheat)

Does NOT Contain:

• Peanuts
• Tree nuts
• Milk

Nut-Free Tips

• This recipe is naturally free of peanuts and tree nuts.
• If cooking for someone with a severe nut allergy, check the labels on soy sauce, oyster sauce, sesame oil, and other packaged ingredients for cross-contamination warnings.

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 Nutrition (Approx. Per Serving)

• Calories: 540
• Protein: 31 g
• Carbohydrates: 44 g
• Fat: 26 g
• Saturated Fat: 7 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 820 mg
• Cholesterol: 135 mg

Nutrition values are approximate and may vary depending on ingredient brands and portion sizes.

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 Frequently Asked Questions

Q: Why should I use day-old rice?
A: Day-old rice has less moisture, which helps create fluffy, separate grains instead of sticky fried rice.

Q: Can I use freshly cooked rice?
A: Yes, but spread it on a baking sheet and let it cool completely before using to remove excess moisture.

Q: Can I make this recipe ahead of time?
A: Yes. Store it in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze Beef Fried Rice?
A: Absolutely. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: How do I reheat leftovers?
A: Reheat in a skillet over medium-high heat with a splash of water or soy sauce, or microwave until heated through.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free tamari instead of soy sauce and a gluten-free oyster sauce.

Q: What cut of beef is best?
A: Flank steak, sirloin, ribeye, or skirt steak are excellent choices because they stay tender and cook quickly.