Beef Fried Rice Recipe
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Beef Fried Rice Recipe

ByLily Carter
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If you’re looking for a comforting, flavorful, and quick dish that’ll become your go-to weeknight meal, this Beef Fried Rice Recipe is just what you need. I’ve made this a million times because it’s not only super tasty but also incredibly versatile. Whether you’re cooking for yourself or feeding a hungry family, this recipe delivers hearty satisfaction without the fuss.

What makes this Beef Fried Rice Recipe stand out is the perfect balance of savory beef, tender rice cooked in chicken broth, and that punch of garlic and soy sauce that hits all the right notes. Trust me, once you try it, you’ll be adding it to your rotation for those “I want something homey but still exciting” nights.

Ingredients You’ll Need

Each ingredient in this Beef Fried Rice Recipe plays a part in creating that authentic stir-fry flavor. Choosing quality ingredients, especially the beef cut and proper rice, makes a world of difference, so I’ll share some tips to help you shop smart.

  • Uncooked white long grain rice: The classic choice for fried rice— it stays fluffy and separate after cooking. I avoid short grain rice here because it gets sticky.
  • Chicken broth: Cooking rice in broth instead of water adds subtle depth; homemade or low sodium store-bought works great.
  • Soy sauce: Look for a naturally brewed soy sauce for that rich umami flavor.
  • Beef broth: Enhances the sauce with even more meaty goodness; you can use the same brand as your chicken broth for consistency.
  • Honey (or brown sugar): A touch of sweetness balances the savory soy and heat from the hot sauce.
  • Hot sauce: I use a mild Sriracha, but adjust based on your spice preference.
  • Sesame oil (optional): Adds a subtle nuttiness—you don’t need much, so use sparingly.
  • Ground ginger: Just a pinch brightens the flavor without overwhelming.
  • Strip steak (or skirt, flank, sirloin steak): Thinly sliced, these cuts cook quickly and stay tender; I prefer skirt steak for its flavor.
  • Salt and pepper: To season the beef properly before cooking.
  • Butter: Adds richness; I use unsalted so I can control the salt level myself.
  • Eggs: Whisked and quickly scrambled in the pan for that classic fried rice texture.
  • Peanut oil (or olive/canola oil): Peanut oil has a higher smoke point and mild flavor, perfect for stir-frying.
  • Dry white wine: A splash deglazes the pan and adds subtle acidity—these little touches make a big difference!
  • Garlic: Fresh and minced, garlic is essential for that punch of aroma and flavor.
  • Yellow onion: Finely diced to meld nicely without overpowering.
  • Frozen peas and carrots: Convenient and colorful, frozen veggies keep the dish balanced and easy to prep.
  • Green onions: Freshly diced for garnish and a crisp finish.

Variations

I love how flexible this Beef Fried Rice Recipe is. Depending on what you have on hand—or your mood—you can easily tweak it to suit dietary preferences or give it a special twist. Don’t hesitate to make it your own!

  • Vegetable-packed: I often throw in bell peppers or broccoli florets for extra crunch and nutrition.
  • Spicy kick: When I’m craving heat, I add more hot sauce or fresh chopped chili peppers during cooking.
  • Gluten-free: Swap soy sauce for tamari to keep it safe for gluten-sensitive friends.
  • Low carb: Use cauliflower rice instead of white rice for a lighter version that still hits the spot.
  • Beef alternatives: You can use ground beef or thin-sliced chicken breast if that’s what you’ve got around.

How to Make Beef Fried Rice Recipe

Step 1: Cook the Rice to Perfection

Start by rinsing your white long grain rice under cold water until it runs clear—this removes extra starch and keeps the grains separate. Then, cook it with chicken broth instead of water using a 1:2 ratio (1 cup rice to 2 cups broth). Bring to a boil, cover, reduce heat, and simmer gently for about 18 minutes. Let it rest covered for a few minutes before fluffing with a fork—perfectly cooked rice is the foundation of great fried rice!

Step 2: Prepare the Sauce

Whisk together soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger in a small bowl. I like to taste it here—if you want it sweeter or spicier, adjust now. This sauce will tie all the flavors together beautifully.

Step 3: Sear the Beef

Slice your steak thinly against the grain and season with salt and pepper. Heat a tablespoon of butter and a bit of peanut oil in a large pan or wok over medium-high heat. Quickly sear the beef just until browned but still juicy (about 2 minutes per side). Remove from the pan and set aside. Remember, overcooking makes the beef tough—cooking fast on high heat is key!

Step 4: Scramble the Eggs

In the same pan, add a touch more oil if needed and pour in the whisked eggs. Stir gently to scramble until just set but still moist, then remove and keep warm with the beef.

Step 5: Stir-Fry the Veggies

Add garlic and onion to the pan and sauté until fragrant and softened—about 2 minutes. Then toss in the frozen peas and carrots, stirring often until they’re warmed through and tender-crisp.

Step 6: Bring It All Together

Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor. Add the cooked rice, beef, and scrambled eggs back into the pan, followed by the sauce. Stir everything vigorously to combine evenly and heat through. Taste once more and adjust seasoning if needed before removing from heat.

How to Serve Beef Fried Rice Recipe

The image shows a flat lay of cooking ingredients on a white marbled surface. At the top left, there is a white bowl filled with uncooked white rice. Next to it on the right, there are three brown eggs placed close together. Below the eggs, a small white bowl contains finely diced orange carrots. To the left of the carrots, another small white bowl holds a light yellow liquid. Left again, a small white bowl is filled with dark soy sauce. Below the soy sauce, there is a fresh raw red steak with white marbling and some coarse salt sprinkled on top. To the left of the steak, several green onion stalks are laid vertically. To the right of the steak, a small white bowl contains bright green peas. At the bottom right, there is a small white plate with two slabs of butter and a small sprinkle of brown spice next to it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle plenty of chopped green onions on top—it adds fresh color and a bit of bite that wakes up the whole dish. Sometimes I toss in toasted sesame seeds for crunch and a drizzle of extra soy sauce if it feels like it needs a touch more saltiness.

Side Dishes

To round out the meal, I often serve this Beef Fried Rice Recipe with simple steamed dumplings, a crisp cucumber salad, or some quick stir-fried greens like bok choy. These sides keep things light and fresh alongside the hearty rice.

Creative Ways to Present

For special occasions, I like to serve the fried rice in individual pineapple bowls—keeps things festive and fun! You can also shape the rice with a small bowl or mold for a neat presentation, then pile the beef and veggies on top with some extra scallions.

Make Ahead and Storage

Storing Leftovers

Leftover beef fried rice keeps really well in an airtight container in the refrigerator for up to 3 days. When I store it, I like to separate portions out so I can grab just the right amount without reheating all of it at once.

Freezing

I’ve also frozen this recipe with good success. Just let the fried rice cool completely before transferring to freezer-safe bags or containers. It freezes well for up to 2 months — just be sure to thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer using a skillet over medium heat with a splash of water or broth to keep the rice from drying out. This method revives the textures best compared to microwaving, which can sometimes make the rice rubbery or mushy.

FAQs

  1. Can I use leftover rice for this Beef Fried Rice Recipe?

    Absolutely! Using day-old cooked rice that’s been refrigerated works perfectly—it’s drier than freshly cooked rice, which helps prevent clumping and sogginess in your fried rice.

  2. What’s the best cut of beef for this recipe?

    I prefer flank, skirt, or sirloin steak because they cook quickly and remain tender when sliced thinly. Avoid tougher cuts unless you marinate them well beforehand.

  3. Can I make this recipe vegetarian?

    You can omit the beef and substitute with tofu or tempeh for protein, plus swap chicken broth for vegetable broth to keep it fully vegetarian.

  4. How do I prevent the rice from sticking to the pan?

    Using a good non-stick skillet or a hot wok with enough oil helps keep the rice from clumping. Also, don’t overcrowd the pan—stir-fry in batches if necessary.

  5. Can I prepare parts of this recipe ahead of time?

    Yes, you can pre-cook the rice and prep all your sauce and veggies ahead. Even slicing the beef the day before helps speed up your cooking time.

Final Thoughts

This Beef Fried Rice Recipe is one of those dishes that feels like a warm hug after a busy day. It’s simple to make, customizable to your taste, and the layers of flavor always impress everyone at the table. I truly believe once you try it, you’ll keep coming back to it, just like I do. So go ahead, give this recipe a shot—you’ll thank yourself when that first bite hits all the right notes!

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Beef Fried Rice Recipe

Beef Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 341 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Asian
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Description

This Beef Fried Rice recipe features tender strips of steak stir-fried with vegetables and fluffy rice, all coated in a savory soy-based sauce with a hint of sweetness and heat. Ideal for a quick weeknight dinner, the dish combines juicy beef, aromatic garlic and onions, and nutritious peas and carrots for a satisfying one-pan meal.

Ingredients

Scale

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 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 steak)
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 2 eggs, whisked well
  • 1–2 tablespoons peanut oil (can substitute 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. Cook the Rice: Rinse the uncooked rice under cold water until water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and rice is tender. Set aside and let cool slightly.
  2. Prepare the Sauce: In a small bowl, whisk together soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger until well combined. Set aside.
  3. Slice and Season Steak: Thinly slice the steak against the grain into bite-sized strips. Season with salt and pepper to taste.
  4. Cook the Eggs: Heat 1 tablespoon butter in a large skillet or wok over medium-high heat. Add whisked eggs and scramble gently until just set. Remove eggs from pan and set aside.
  5. Cook the Beef: In the same skillet, add 1 tablespoon peanut oil over high heat. Add the sliced steak and sear until browned but still tender, about 2-3 minutes. Remove the beef from the skillet and set aside.
  6. Sauté Aromatics and Vegetables: In the same skillet, add remaining peanut oil if needed. Add diced yellow onion and minced garlic, sautéing for 1-2 minutes until fragrant and translucent. Add frozen peas and carrots and cook until heated through, about 3-4 minutes.
  7. Deglaze the Pan: Pour in ½ cup dry white wine to the skillet and stir, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for 1-2 minutes.
  8. Combine Ingredients: Add the cooked rice, cooked beef, and scrambled eggs back into the skillet with the vegetables. Pour over the prepared sauce and toss everything together until evenly coated and heated through, about 2-3 minutes.
  9. Finish and Serve: Stir in diced green onions, adjust seasoning with additional salt or pepper if necessary, then remove from heat. Serve hot as a delicious main dish.

Notes

  • Use day-old rice if possible for better texture and less clumping in fried rice.
  • Substitute beef with chicken or tofu for a different protein option.
  • Adjust hot sauce to your preferred spice level.
  • Peanut oil is preferred for its high smoke point, but you can use olive or canola oil.
  • Make sure to slice the beef thinly against the grain for maximum tenderness.
  • Add extra vegetables like bell peppers or mushrooms to increase nutritional value.
  • Omit white wine if you prefer; substitute with extra beef broth or water.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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