Beef Fried Rice Recipe

Prepare and marinate beef

Thinly slice the beef across the grain into bite-sized strips (about 1/8–1/4 inch thick). In a bowl combine 2 tbs soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp ground pepper. Add the beef, toss to coat thoroughly, massage for 1 minute, then let marinate at room temperature for 15–20 minutes (or up to 1 hour in the refrigerator).

Prepare rice and eggs

Break up cold, day-old rice with your hands or a fork so grains are separated. Beat 3 eggs lightly with a pinch of salt in a bowl. Heat a large wok or heavy skillet over high heat until smoking slightly; add 1 tbs neutral oil and swirl. Add the beaten eggs and scramble quickly until just set but still moist, 30–45 seconds. Transfer eggs to a bowl and set aside.

Cook vegetables

Return the wok to high heat and add 1 tbs neutral oil. Add the diced onion and carrot and stir-fry 2–3 minutes until onions are translucent and carrots begin to soften. Add the white parts of the scallions, minced garlic and minced ginger; stir-fry 20–30 seconds until fragrant. Add the peas and stir 30–60 seconds to heat through. Transfer vegetables to the bowl with the scrambled eggs and set aside.

Stir-fry beef

Increase heat to very high and add remaining 1 tbs oil to the wok. Add marinated beef in a single layer, searing without crowding; stir-fry 1–2 minutes until browned and mostly cooked through. If using a smaller wok, work in two quick batches. Remove beef to a plate.

Fry rice and combine

Add the last 1 tbs oil to the hot wok. Add the cold rice, spreading it out and let it sit undisturbed for 20–30 seconds to dry and get a little color. Toss and stir-fry for 1–2 minutes, breaking up any clumps. Return beef, vegetables and scrambled eggs to the wok and toss to combine.

Season the fried rice

Drizzle 2 tbs soy sauce, 1 tbs oyster sauce (if using), and 1 tsp dark soy (if using) evenly over the rice. Stir quickly to distribute sauces. Add 1 tsp pepper and 1/2 tsp salt (adjust to taste). Stir-fry everything together for another 1–2 minutes until rice is heated through and flavors are well combined.

Finish and serve

Turn off the heat and drizzle 1 tsp sesame oil over the rice. Toss in the green parts of the scallions and give one last mix. Taste and adjust seasoning with a splash more soy or salt if needed. Serve hot.