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Beef Fried Rice Recipe

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
Cook Time 15 minutes
Total Time 30 minutes
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.