Easy Beef Fried Rice Recipe in Just 25 Minutes

Easy Beef Fried Rice Recipe Ready in Just 30 Minutes

The first time I cooked a Beef Fried Rice Recipe at home, I used leftover steak from dinner and was surprised by how much flavor it added compared to chicken or shrimp. My first mistake, though, was slicing the beef too thick; it ended up chewy and heavy. That taught me that thin slices, cooked quickly on high heat, should keep the beef tender and let the rice shine.

This recipe is for anyone who wants a hearty, protein-packed dish perfect for weeknight dinners, meal prep, or using up leftovers.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 420

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked jasmine rice day-old, loosen into separate grains
• ¾ lb beef sirloin or flank steak thinly sliced against the grain
• 2 TBsp soy sauce for beef marinade
• 1 tsp cornstarch for beef marinade
• 2 tbsp vegetable oil divided.
• 2 eggs lightly beaten
• 2 garlic cloves minced
• 1 small onion diced
• 1 cup peas and carrots frozen mix works fine
• 3 tbsp soy sauce for rice
• 1 TBSP oyster sauce optional, for depth
• 1 tsp sesame oil
• 3 green onions sliced
• Salt & black pepper to taste

Optional: chili flakes or sriracha for spice

Method

 

1. Prep the rice. Take cold, day-old rice and gently separate the clumps with your hands or a fork.
2. Marinate the beef. Toss the sliced beef in 2 tbsp soy sauce and cornstarch. Let it rest for 10 minutes.
3. Cook beef. Heat 1 tbsp of oil in a wok or skillet. Stir-fry the beef quickly (2–3 minutes) until browned. Remove and set aside.
4. Scramble eggs. Add a little more oil, scramble eggs lightly, then remove.
5. Cook the aromatics. Add garlic and onion, stir-fry until fragrant.
6. Add the veggies. Toss in the peas and carrots, cook for 2-3 minutes.
7. Add rice. Stir in the rice, frying on high heat until heated through.
8. Season. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well.
9. Combine. Return beef and eggs, tossing everything together. Stir in the green onions.
10. Serve hot. Garnish with extra onions or chili flakes if desired.

Video

Notes

Lesson learned: Cutting beef too thick makes it tough. Thin slices are the key.

Beef tip: Marinating with soy and cornstarch keeps it tender and juicy.

Rice rule: Always use day-old rice for the right fried texture.

Veggie swap: Add bell peppers or mushrooms for variety.

Tips & Tricks

• High heat: Cook beef quickly to avoid overcooking.
• Leftover hack: Use leftover steak or roast beef to save time.
• Healthier version: Swap beef for lean ground beef or use cauliflower rice.
• Extra flavor: A dash of hoisin sauce adds sweetness.
• Meal prep: Keeps well for 2–3 days in the fridge.

Serving Suggestions

• Main dish: Enjoy on its own with chili oil or sriracha.
• Side dish: Pair with egg rolls, dumplings, or hot and sour soup.
• Lunchbox: Easy to pack and reheat.
• Family dinner: Double the recipe for a hearty meal.
• Party dish: Serve in a big bowl at gatherings.

Nutrition (per serving)

• Calories: ~420
• Protein: 28 g
• Carbs: 45 g
• Fat: 15 g
• Fiber: 3 g