The Chef

Restaurants

Meals

Drinks

Restaurants›New Star Chinese Restaurant›Beef Or Shrimp Fried Rice Recipe

Beef Or Shrimp Fried Rice Recipe

Name: New Star Chinese Restaurants Beef Or Shrimp Fried Rice Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups long-grain white rice (cooked and chilled); 3 tbs vegetable oil; 3 count large eggs; 1 count yellow onion (small, finely diced); 1 count carrot (medium, small dice); 3 oz frozen peas (thawed); 4 count scallions (green parts sliced thin, whites minced separately); 12 oz flank steak or skirt steak (thinly sliced against the grain); 1 tbs soy sauce (for marinade); 1 tsp shaoxing wine or dry sherry (optional, for marinade); 1 tsp cornstarch (for velveting); 0.5 tsp sesame oil (for marinade); 12 count large shrimp (peeled, deveined, tail off); 0.25 tsp salt; 0.125 tsp white pepper (or black), optional; 0.5 tsp cornstarch (light dusting); 3 tbs soy sauce (light/regular); 1 tbs oyster sauce; 0.5 tsp dark soy sauce (for color, optional); 1 tsp sesame oil; 0.25 tsp ground white pepper; 2 tbs cooking oil (neutral, for stir-frying); 1 tsp toasted sesame seeds (optional); 2 count extra sliced scallions (for garnish)

Inspired by New Star Chinese Restaurant

Time35m

Serves4

Make Beef Or Shrimp Fried Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Fried Rice Base

4 cups long-grain white rice (cooked and chilled)

3 tbs Tuscany sunflower oil

3 count Large eggs

1 count yellow onion (small, finely diced)

1 count carrot (medium, small dice)

3 oz frozen peas (thawed)

4 count scallions (green parts sliced thin, whites minced separately)

For the Beef Option

12 oz flank steak or skirt steak (thinly sliced against the grain)

1 tbs soy sauce (for marinade)

1 tsp shaoxing wine or dry sherry (optional, for marinade)

1 tsp cornstarch (for velveting)

1/2 tsp sesame oil (for marinade)

For the Shrimp Option

12 count large shrimp (peeled, deveined, tail off)

1/4 tsp Celtic sea salt

1/8 tsp white pepper (or black), optional

1/2 tsp cornstarch (light dusting)

Sauce & Seasoning

3 tbs soy sauce (light/regular)

1 tbs oyster sauce

1/2 tsp dark soy sauce (for color, optional)

1 tsp Toasted sesame oil

1/4 tsp ground white pepper

Garnish & Finish

2 tbs cooking oil (neutral, for stir-frying)

1 tsp toasted sesame seeds (optional)

2 count extra sliced scallions (for garnish)

Method

For the Fried Rice Base

Prepare rice

Cook rice ahead so it is fully cooled and slightly dry — ideally made the day before and refrigerated. Break up any clumps with a fork so rice grains are separate.

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl.

Add the beaten eggs (beat 3 eggs lightly beforehand) and scramble quickly, stopping while still soft. Transfer scrambled eggs to a plate and set aside.

Add a second tablespoon of oil to the hot wok. Add minced white parts of scallion, diced onion and diced carrot. Stir-fry 1–2 minutes until onion is translucent and carrots begin to soften.

Add thawed peas and stir 30 seconds to combine and heat through. Push vegetables to the side of the wok.

Add remaining 1 tablespoon oil into the center of the wok, then add chilled rice. Spread rice out, let it sit 10–20 seconds to sear, then stir-fry by tossing and breaking up clumps so rice warms and fries evenly (about 2–3 minutes).

Return the scrambled eggs to the rice and gently fold to combine with the rice and vegetables.

For the Beef Option

Marinate beef: in a small bowl combine 1 tablespoon soy sauce, 1 tsp shaoxing wine (optional), 1 tsp cornstarch and 0.5 tsp sesame oil. Add thinly sliced steak and toss to coat. Let sit 10–15 minutes while prepping other ingredients.

Heat a separate skillet or the cleaned wok on high with 1 tablespoon neutral oil until smoking. Add marinated beef in a single layer and sear without moving for 30–60 seconds, then stir-fry until just cooked through (about 1–2 minutes total for thin slices). Transfer beef to a plate and keep warm.

After cooking rice (see base), add the cooked beef back to the wok at the same time you add the sauce (next section) and toss to combine so the beef heats through and picks up sauce flavors.

For the Shrimp Option

Season shrimp: toss peeled shrimp with 1/4 tsp salt, a pinch of white pepper and 1/2 tsp cornstarch. This gives a light sheen and slightly thickens juices.

Heat a skillet or wok over high heat with 1 tablespoon neutral oil until shimmering. Add shrimp in a single layer and stir-fry until just pink and opaque, about 1–2 minutes per side depending on size. Remove shrimp to a plate.

When finishing the rice, add shrimp back in with the sauce and toss briefly to coat and heat through (do not overcook).

Sauce & Finish

Make sauce: in a small bowl mix 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon dark soy sauce (optional), 1 teaspoon sesame oil and 1/4 teaspoon white pepper. Stir to combine.

With the rice and vegetables in the wok (from the base steps) spread rice flat and pour the sauce evenly over the rice. Toss and stir-fry quickly to coat every grain (about 1–2 minutes). Taste and adjust — add more soy if needed.

Add the cooked protein (either beef or shrimp) and the scrambled eggs back to the wok. Fold gently until everything is evenly distributed and heated through, 30–60 seconds.

Turn off heat and finish with 1 teaspoon sesame oil and the sliced green parts of scallions. Toss once.

Serve immediately, garnished with extra scallions and optional toasted sesame seeds.