Beef Fried Rice Recipe

Why You’ll Love This Recipe

This Beef Fried Rice recipe is packed with flavor, combining the savory richness of beef with the sweetness of honey and the umami from soy sauce and beef broth. The addition of fresh vegetables, scrambled eggs, and green onions adds great texture and color. The crispy rice gives it that perfect fried rice crunch, while the sauce adds a mouthwatering depth of flavor that makes every bite irresistible. Plus, it’s a great way to use up leftover rice!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice

• 1 cup uncooked white long grain rice

• 2 cups chicken broth

Sauce

• ¼ cup soy sauce

• ¼ cup beef broth

• 1 tablespoon honey (can substitute with brown sugar)

• 1 teaspoon hot sauce

• ½ teaspoon sesame oil (optional)

• 1/8 teaspoon ground ginger

Stir Fry

• ¾ lb. strip steak (or skirt, flank, or sirloin)

• Salt and pepper to taste

• 1 tablespoon butter

• 2 eggs, whisked

• 1-2 tablespoons peanut oil (can substitute with olive or canola oil)

• ½ cup dry white wine

• 3 cloves garlic, minced

• 1 small yellow onion, finely diced

• ¾ cup frozen peas

• ¾ cup frozen carrots

• 3-4 green onions, diced

Directions

1. Cook the Rice
   In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice and submerge it in the liquid. Bring it back to a boil and cover. Reduce heat to medium-low and let it steam for 15 minutes. If the liquid is gone but the rice isn’t quite tender, cook for an additional 5 minutes. Let the rice cool by spreading it out on a tray and placing it in the fridge, or store it overnight for a crispier fried rice.

2. Prepare the Sauce/Marinate the Beef
   In a bowl, combine the soy sauce, beef broth, honey, hot sauce, sesame oil (if using), and ground ginger. Set aside. Tenderize the beef by covering it with saran wrap and pounding it with a meat tenderizer. Slice it into thin strips, then cut those into smaller 1.5-inch pieces. Marinate the beef with 2 tablespoons of the sauce mixture.

3. Scramble the Eggs
   Melt the butter over medium-low heat and scramble the eggs until just cooked. Set aside.

4. Make the Fried Rice
   Heat the peanut oil in a wide skillet over medium-high heat. Season the beef with salt and pepper, then cook it for 3-4 minutes per side until seared and cooked through. Remove from the skillet and set aside.
   Lower the heat to medium and add the white wine, stirring to deglaze the skillet and reduce the liquid by half (about 3-4 minutes).
   Add the minced garlic and diced onions to the skillet and cook for 2-3 minutes, then add the peas and carrots (frozen is fine) and cook for another minute.
   Add the cooled rice and the remaining sauce to the skillet, tossing for about 3 minutes, until the rice is browned and the sauce is absorbed.
   Finally, add the cooked beef, scrambled eggs, and green onions. Toss to combine and heat through. Serve hot.

Servings and Timing

• Servings: 4 people

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

Variations

• Vegetarian Version: Replace the beef with tofu or a mix of your favorite vegetables like mushrooms, bell peppers, and zucchini.

• Different Proteins: You can also use chicken, or shrimp as a protein option in place of beef.

• Spicy Fried Rice: Add more hot sauce or chili paste for a spicier kick.

Storage/Reheating

• Storage: Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the fried rice in a skillet over medium heat. Add a splash of water or broth to help rehydrate the rice, and stir occasionally until heated through.

FAQs

1. Can I use brown rice instead of white rice for this recipe?

Yes, you can use brown rice, but keep in mind it may require a longer cooking time and will have a slightly different texture.

2. Do I have to use chicken broth to cook the rice?

No, you can use water or vegetable broth if you prefer, but chicken broth adds extra flavor to the rice.

3. Can I make this recipe gluten-free?

To make the dish gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.

4. Can I use leftover rice for this recipe?

Yes, leftover rice works best for fried rice because it’s drier, which helps it crisp up when fried.

5. Can I freeze Beef Fried Rice?

Yes, you can freeze the fried rice in an airtight container for up to 3 months. Reheat in a skillet or microwave when ready to eat.

6. Can I add more vegetables to this fried rice?

Absolutely! You can add any vegetables you like, such as bell peppers, mushrooms, or spinach, to customize the dish to your taste.

7. Is it necessary to refrigerate the rice before frying?

Yes, cooling the rice in the fridge helps it become firmer, making it easier to fry and preventing it from getting mushy.

8. Can I use a different type of beef for this recipe?

Yes, you can substitute the strip steak with flank steak, skirt steak, or sirloin. Just make sure to slice it thinly against the grain for tenderness.

9. What’s the best type of rice to use for fried rice?

Long-grain white rice is typically the best for fried rice, as it remains separate and fluffy. Avoid using short-grain rice or sticky rice.

10. Can I make this recipe without eggs?

Yes, you can omit the eggs or replace them with a vegan egg substitute if needed.

Conclusion

This Beef Fried Rice is a perfect blend of savory, sweet, and spicy flavors, offering a deliciously satisfying meal. It’s easy to make, customizable, and a great way to use up leftover rice. Whether you enjoy it as a weeknight dinner or a special meal for guests, it’s sure to please everyone at the table. Enjoy!