Beef Fried Rice Vegetables (Printable Version)

Tender beef and crisp vegetables stir-fried with jasmine rice for a savory, quick meal.

# What You'll Need:

→ Beef

01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil

→ Rice

05 - 3 cups cooked jasmine or long grain rice, preferably day-old and chilled

→ Vegetables

06 - 1 medium carrot, peeled and diced
07 - 1 red bell pepper, diced
08 - 1 cup frozen peas
09 - 2 scallions, sliced (whites and greens separated)
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, minced

→ Sauce

12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tsp toasted sesame oil
15 - ½ tsp white pepper (optional)

→ Eggs

16 - 2 large eggs, lightly beaten

→ Oil

17 - 2 tbsp vegetable oil (divided)

# Directions:

01 - Combine thinly sliced beef, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a bowl. Mix well and let marinate for 10 minutes.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry marinated beef for 1 to 2 minutes until browned. Remove and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the same pan. Stir-fry garlic, ginger, and scallion whites for 30 seconds until aromatic.
04 - Add diced carrots and red bell pepper; stir-fry 2 to 3 minutes until slightly tender. Incorporate frozen peas and cook for an additional minute.
05 - Push vegetables aside, pour in beaten eggs into cleared space, and scramble until just set. Mix eggs with vegetables thoroughly.
06 - Add chilled rice to the pan, breaking up any clumps, and stir-fry for 2 to 3 minutes to combine evenly.
07 - Return cooked beef to the wok. Add soy sauce, oyster sauce, toasted sesame oil, and white pepper if desired. Toss to combine and heat through for 1 to 2 minutes.
08 - Remove from heat, sprinkle with scallion greens, and serve immediately.

# Expert Advice:

01 -
  • It turns yesterday's plain rice into something that tastes better than takeout
  • The whole thing comes together faster than waiting for delivery
  • You can clean out your fridge and still end up with something that feels special
02 -
  • Cold rice is not negotiable, I tried this with warm rice once and ended up with sticky clumps that never crisped up
  • Keep the heat high and everything moving or you'll steam instead of fry and lose that smoky wok flavor
03 -
  • Use the highest heat your stove can manage and work in batches if your pan isn't big enough, crowding the wok will make everything steam instead of sear
  • Taste the rice before you add the sauce because some soy sauces are saltier than others, you can always add more but you can't take it back

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