Fried Rice Beef, Tofu, Shrimp, Steak, Veggie Recipe

Rinse 2 cups long-grain rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice and 2.5 cups water in a medium pot. Bring to a boil, reduce to a low simmer, cover tightly and cook 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Spread on a tray to cool slightly and chill in the fridge at least 1 hour or use leftover chilled rice (cold, dry rice fries best).

Make the sauce: in a small bowl whisk together 4 tbsp soy sauce, 1 tbsp dark soy sauce (optional), 1.5 tbsp oyster sauce, 1 tsp fish sauce (optional), 1 tsp sugar and 1/2 tsp ground pepper. Taste and adjust—sauce should be savory with a hint of sweetness and salt. Reserve.

Pat proteins dry. Combine the beef (6 oz) and steak (6 oz) pieces in a bowl with 2 tsp soy sauce, 1 tsp cornstarch and 1 tsp rice wine; let sit 10 minutes. Separately toss shrimp (6 oz) with a pinch of salt and 1/2 tsp cornstarch. Press tofu to remove moisture, then cube; toss tofu cubes lightly in 1/2 tsp cornstarch and 1/4 tsp salt.

Cook proteins

Heat a large wok or heavy skillet over high heat until smoking. Add 1 tbsp neutral oil. Add beef and steak in a single layer, sear 45–60 seconds per side stirring until browned but not overcooked; remove to a plate. Add 1 tbsp oil, then shrimp; stir-fry 1–2 minutes until just pink; remove. Add another 1 tbsp oil, fry tofu in batches until golden and crisp on all sides, about 3–4 minutes; remove and drain on paper towels.

Reduce heat to medium-high. Add 1 tbsp oil to the wok. Add diced onion and carrot; stir-fry 2–3 minutes until softened. Add bell pepper (if using) and garlic; stir 30–45 seconds until fragrant.

Push vegetables to one side of the pan, add the 3 beaten eggs to the empty side, season with a pinch of salt, and scramble gently until just set, then mix with the vegetables.

Add frozen peas and half the sliced scallions; stir 30–60 seconds to heat through.

Increase heat to high. Add chilled cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry 2 minutes to coat and dry the rice slightly.

Return cooked proteins (beef, steak, shrimp, tofu) to the wok. Pour the reserved sauce evenly over the rice and proteins. Stir-fry vigorously 2–3 minutes, tossing constantly so the rice gets evenly coated and slightly caramelized. Taste and add up to 1–2 tsp soy sauce or 1/2 tsp salt if needed.

Finish with 1 tsp sesame oil, toss in remaining scallion whites/greens, and give one final quick stir. Turn off heat.

Transfer fried rice to a serving platter. Garnish with chopped cilantro or extra scallions, toasted sesame seeds and lime wedges. Serve immediately.