Beef Fried Rice Recipe

Prepare rice

Use 4 cups of cooked long-grain white rice that has been cooked, spread on a tray and chilled (preferably overnight) so grains are separated. If freshly cooked, spread out and refrigerate for at least 30 minutes to cool and dry slightly.

Measure out and have all sauces mixed together: 2 tbs light soy sauce, 1 tbs oyster sauce, 0.5 tsp dark soy sauce, 1 tsp Shaoxing wine, 0.5 tsp sugar and 0.25 tsp white pepper. Stir to combine and set aside.

Slice 12 oz beef thinly across the grain into bite-sized strips. Put beef in a bowl and add 1 tbs soy sauce, 1 tsp Shaoxing wine (optional), 1 tsp cornstarch, 1 tsp salt and 1/2 tsp black pepper. Toss to coat and let marinate 10–15 minutes while prepping other ingredients.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer and sear without crowding until browned on the edges, about 1–2 minutes per side depending on thickness. Remove beef to a plate and set aside (it will finish cooking later).

In the same wok, lower heat to medium-high and add 1 tbs neutral oil. Add diced onion and carrot and stir-fry 2–3 minutes until carrot begins to soften and onion is translucent.

Push vegetables to the side of the wok, add remaining 1 tbs oil if needed, then add minced garlic and the white parts of the green onions. Stir-fry 20–30 seconds until fragrant but not browned.

Add the thawed peas and cook 30–60 seconds until warmed through.

Push the vegetables to one side of the wok to clear a space. Add a little oil if the pan is dry. Pour in the beaten eggs seasoned with 1/4 tsp salt. Let set briefly then scramble quickly until just cooked but still soft. Mix eggs with the vegetables.

Increase heat to high. Add the chilled rice to the wok in small clumps, breaking up any clumps with the back of a spatula. Toss and stir-fry to coat the rice in oil and heat through, about 2–3 minutes.

Return the seared beef to the wok and distribute evenly. Pour the combined sauce over the rice and beef. Stir-fry vigorously for 2–3 minutes so the sauce distributes evenly and rice takes on color. If the rice seems dry, add up to 1 tbs neutral oil or 1–2 tsp water to help distribute the sauce.

Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed. Stir in 1 tsp sesame oil and the green parts of the sliced scallions.

Remove from heat and drizzle 1/2 tsp toasted sesame oil over the top for aroma. Toss once more and transfer to a serving platter.

Garnish with additional sliced green onion greens. Serve immediately.