Beef Fried Rice Recipe

Prep rice and beef

Break up chilled cooked rice with a fork so there are no large clumps. Pat the thinly sliced beef dry with paper towels, then toss in a bowl with 1 tablespoon soy sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the optional rice wine or sherry. Let sit 10 minutes while you prepare other ingredients.

Cook beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the marinated beef in a single layer (cook in batches if necessary) and sear without moving for 30–45 seconds, then stir-fry until just cooked through, about 1–2 minutes total depending on thickness. Transfer beef to a plate and set aside.

Cook eggs

Reduce heat to medium-high. Add 1/2 tablespoon vegetable oil and the butter to the wok. Pour in the beaten eggs and swirl to make a thin omelet. Cook until set but still soft, 30–45 seconds, then transfer to a cutting board and slice or chop into bite-sized pieces. Wipe the wok briefly with a paper towel if there is excess oil or burnt bits.

Aromatics and vegetables

Return wok to medium-high heat and add remaining 1/2 tablespoon vegetable oil. Add the diced onion and stir-fry 1–2 minutes until translucent. Add the minced garlic and ginger and stir-fry 20–30 seconds until fragrant. Add the thawed peas and carrots and stir-fry 1–2 minutes until heated through.

Combine rice

Increase heat to high. Add the chilled, broken-up rice to the wok, spreading it out and letting it sit undisturbed 30 seconds to help it brown lightly. Stir-fry, pressing and tossing so rice heats through and gets some golden edges, about 2–3 minutes.

Season and finish

Push rice to the sides to make a well in the center. Pour remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, sugar, remaining 1/2 teaspoon kosher salt, and remaining 3/4 teaspoon black pepper into the well; let the sauces sizzle briefly, then toss everything together thoroughly so the rice is evenly coated. Return the cooked beef and chopped egg to the wok and stir to combine. Taste and adjust seasoning with additional soy sauce, salt, or white pepper if desired. Stir in sliced scallions and remove from heat.

Serve

Divide fried rice among 4 bowls or plates. Garnish with additional scallions or a drizzle of sesame oil if desired. Serve hot.