Beef Fried Rice Recipe

Slice and Marinate

Thinly slice the beef across the grain into bite-size strips (about 1/8–1/4 inch thick). In a bowl combine 1.5 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1/2 tsp vegetable oil. Add beef, toss to coat evenly, and let marinate for 15–20 minutes at room temperature (or up to 1 hour refrigerated).

Cook Beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add marinated beef in a single layer (cook in batches if necessary) and stir-fry until just browned and mostly cooked through, about 1–2 minutes. Remove beef to a plate and set aside.

If using fresh-cooked rice, spread it on a tray to cool and dry slightly; ideally use day-old refrigerated rice and break up any clumps with your hands so the grains are separated. Measure 4 cups of cold, separated long-grain rice and keep handy.

Prepare all vegetables: finely dice the onion (1/2 cup), small dice the carrots (1/2 cup), thaw 1/2 cup peas, thinly slice 3 scallions separating whites and greens, mince 3 cloves garlic and 1 tsp fresh ginger. Have them ready in bowls for quick stir-frying.

After removing the beef, heat the wok again over high heat. Add 1 tablespoon neutral oil. Add the diced onion and carrots, stir-fry 1–2 minutes until they begin to soften. Add the white parts of the scallions, minced garlic and ginger; stir-fry another 20–30 seconds until fragrant. Add peas and cook 30 more seconds.

Push the vegetables to one side of the wok to create an open surface. Add the remaining 1 tablespoon oil to the empty side and reduce heat slightly to medium-high. Crack the eggs into the oil, lightly scramble until just set but still soft, about 30–45 seconds, then mix with the vegetables.

Increase heat back to high. Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Toss rice with vegetables and eggs so everything is evenly distributed and heated through, about 2–3 minutes.

Return the cooked beef to the wok. In a small bowl combine 2 tbs soy sauce, 1 tbs oyster sauce, 1/2 tsp dark soy sauce (optional), 1/4 tsp white or black pepper, 1/4 tsp salt, and 1/2 tsp sesame oil. Pour the sauce over the rice and beef and stir-fry vigorously for 1–2 minutes so the sauce coats the rice evenly and the beef is reheated. Taste and adjust seasoning (add a pinch more salt or 1/2 tbs soy sauce if needed).

Stir in the green parts of the sliced scallions, toss once, then remove from heat. Let sit in the wok for a minute to allow flavors to meld.

Transfer beef fried rice to a serving bowl or plates. Optionally garnish with additional sliced scallion greens, a light drizzle of sesame oil, or toasted sesame seeds. Serve hot.