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Beef Fried Rice Recipe

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This Beef Fried Rice is a flavorful and satisfying dish that combines tender beef, savory rice, and a delicious mix of vegetables, all tossed in a rich sauce. It’s the perfect meal to make for dinner when you’re craving something hearty, yet easy to prepare.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

1 cup uncooked white long grain rice

2 cups chicken broth

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

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

Instructions

  1. 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. 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. Melt the butter over medium-low heat and scramble the eggs until just cooked. Set aside.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Finally, add the cooked beef, scrambled eggs, and green onions. Toss to combine and heat through. Serve hot.

Notes

  • For a vegetarian version, replace the beef with tofu or a mix of vegetables like mushrooms, bell peppers, and zucchini.
  • You can use different proteins such as chicken,  or shrimp in place of beef.
  • For a spicier version, add more hot sauce or chili paste.
  • Leftover rice works best as it’s drier and crisps up better when fried.
  • To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftover rice in a skillet with a splash of water or broth to rehydrate.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 7g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 135mg

Find it online: https://omgmakethis.com/beef-fried-rice-recipe/