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If you’re craving a dish that bursts with hearty flavor, satisfying textures, and a comforting warmth that feels like a big, delicious hug, this Beef Fried Rice Recipe is exactly what you need. Combining tender strips of beef with fluffy, perfectly cooked rice and vibrant vegetables, tossed in a savory, slightly sweet sauce, this recipe transforms everyday ingredients into a mouthwatering meal that’s ideal for any night of the week. Best of all, it’s a wonderful way to bring a touch of home-cooked magic to your table with a recipe that’s as approachable as it is irresistible.
Ingredients You’ll Need
To master this Beef Fried Rice Recipe, you don’t need a long list of complicated ingredients. Each component plays a crucial role, bringing layers of taste, texture, and color to this vibrant dish. Whether it’s the savory broth that gently infuses the rice or the hint of honey balancing the seasoning, these essentials come together beautifully.
- 1 cup uncooked white long grain rice: The fluffy base that soaks up all the delicious flavors.
- 2 cups chicken broth: Adds depth and makes the rice extra flavorful.
- ¼ cup soy sauce: Brings that irresistible umami kick essential for fried rice.
- ¼ cup beef broth: Enhances the beef flavor in the dish.
- 1 tablespoon honey: Offers a subtle sweetness that balances the savory elements (brown sugar works too).
- 1 teaspoon hot sauce: Gives a gentle heat that wakes up the palate without overwhelming it.
- ½ teaspoon sesame oil (optional): Adds a toasty aroma and rich, nutty flavor.
- 1/8 teaspoon ground ginger: A warm, spicy note that complements the beef beautifully.
- ¾ lb. strip steak (or skirt, flank, or sirloin steak): The star protein, thinly sliced for tenderness and quick cooking.
- Salt and pepper, to taste: To season perfectly at every stage.
- 1 tablespoon butter: Brings richness, especially when cooking the eggs.
- 2 eggs, whisked well: Adds a soft, creamy texture and extra protein.
- 1-2 tablespoons peanut oil: A high heat oil to get that perfect sear and stir fry (olive or canola oil can substitute).
- ½ cup dry white wine: Creates a deglazed pan with flavor-packed fond for the dish.
- 3 cloves garlic, minced: For aromatic intensity and depth.
- 1 small yellow onion, finely diced: Adds sweetness and body.
- ¾ cup frozen peas: Pops of color and fresh flavor that brighten every bite.
- ¾ cup frozen carrots: Slightly sweet and crunchy contrast.
- 3-4 green onions, diced: Freshness and a mild onion bite as a delightful finishing touch.
How to Make Beef Fried Rice Recipe
Step 1: Cook and Chill the Rice
Start by bringing 2 cups of chicken broth to a boil in a medium pot, then stir in the rice ensuring it’s fully submerged. Cover and simmer gently until the liquid is absorbed, about 15 to 20 minutes total. The trick here is to let the rice cool completely in the fridge—it’s the secret to getting that perfect, slightly crisp texture when you fry it later. Don’t rush this step; letting it rest overnight makes all the difference.
Step 2: Prepare the Beef and Sauce
Create a flavorful marinade by mixing soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger in a bowl. Tenderize the beef gently under plastic wrap, trim off excess fat, and slice it thinly against the grain into strips that are about 1.5 inches long. Toss the beef in the marinade and let it soak up those rich, savory notes while you prep the rest.
Step 3: Scramble the Eggs
Melt butter over medium-low heat, then pour in the whisked eggs. Stir gently to create soft, moist curds—think fluffy scrambled eggs, not rubbery. Removing them from heat just as they set ensures a creamy texture that melds beautifully with the rest of the dish.
Step 4: Sear the Beef
Heat peanut oil in a wide skillet over medium-high heat. Season the marinated beef with salt and pepper, then sear it in batches for about 3 to 4 minutes on each side until cooked through and caramelized. This step locks in the juiciness and builds a deeply savory foundation for the fried rice. Set the beef aside once done.
Step 5: Build the Flavor Base
Turn the heat down to medium and pour in the white wine to deglaze the pan, scraping up all the delicious browned bits from the bottom. Let the wine reduce by half—it only takes a few minutes, but it intensifies the flavor beautifully. Next, stir in the diced onions and garlic, cooking until they’re soft and fragrant. Toss in the frozen peas and carrots, giving them a quick sauté to heat through without losing their bite.
Step 6: Fry the Rice
Add your chilled, cooked rice back into the skillet along with the remaining marinade sauce. Turn the heat back up to medium-high and toss continuously for several minutes, allowing the rice to soak up the flavors and develop a subtle, golden toastiness. The rice should look glossy with sauce but not soggy—this step is where the magic flavor fusion truly happens.
Step 7: Combine and Finish
Lower the heat to medium, then add the seared beef, scrambled eggs, and diced green onions to the rice. Toss everything together carefully but thoroughly, making sure each bite is packed with a balanced mix of juicy beef, fluffy rice, and fresh vegetables. Serve it up immediately for maximum enjoyment—deliciously hot and ready to savor.
How to Serve Beef Fried Rice Recipe
Garnishes
To elevate your Beef Fried Rice Recipe even further, sprinkle on some extra diced green onions or a handful of toasted sesame seeds for a nice crunch and visual appeal. A drizzle of fresh soy sauce or a sprinkle of crushed red pepper flakes can add a personalized kick, letting everyone tailor their bite just the way they love it.
Side Dishes
This dish is wonderfully versatile, but if you want to round out the meal, consider serving it alongside a crisp Asian cucumber salad or some steamed broccoli tossed in a touch of garlic sauce. Light and refreshing sides can beautifully balance the rich, savory flavors of the fried rice.
Creative Ways to Present
For a fun and impressive presentation, try molding the fried rice into neat little domes using a small bowl or cup before plating. Garnish each with a sprig of fresh cilantro or a thin cucumber ribbon for a restaurant-worthy look. Alternatively, serve in miniature lettuce cups for a fresh, hand-held twist.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Fried Rice Recipe can be safely stored in an airtight container in the refrigerator for up to 3 days. Cooling the rice properly before storing prevents it from becoming mushy and keeps the textures intact for your next meal.
Freezing
You can freeze leftover fried rice, but keep in mind that the texture of vegetables may change slightly upon thawing. Pack leftovers in freezer-safe containers or bags, removing as much air as possible. Frozen fried rice can be kept for up to 2 months without major loss of flavor.
Reheating
Reheat your Beef Fried Rice Recipe gently in a skillet over medium heat, stirring frequently to warm evenly without drying out. Adding a splash of water or broth helps restore moisture. Avoid microwaving whenever possible to preserve that signature fried texture.
FAQs
Can I use brown rice instead of white rice for this Beef Fried Rice Recipe?
Absolutely! Just note that brown rice takes longer to cook and has a chewier texture, but it will add a lovely nutty flavor and extra fiber to the dish. You might want to cook it ahead and cool it thoroughly, just like the white rice.
What cut of beef is best for this fried rice?
Strip steak, skirt, flank, or sirloin all work wonderfully. These cuts are flavorful and tender when sliced thin against the grain, which makes for quick cooking and a tender bite, perfect for stir-fry dishes like this.
Is it okay to skip the white wine in the recipe?
If you don’t have white wine on hand or prefer to avoid it, you can substitute with extra beef broth or water. While the wine adds a subtle acidity and complexity, the dish will still come together beautifully without it.
How do I make sure the rice doesn’t get mushy when frying?
The key is to use rice that has been cooked and cooled thoroughly, preferably refrigerated overnight. This drying step firms up the grains and prevents clumping, giving your fried rice that signature light and fluffy texture with a slight crispness.
Can I make this recipe vegetarian or vegan?
Definitely! Replace the beef with tofu or tempeh and use vegetable broth instead of chicken and beef broths. Swap out eggs with scrambled tofu or just extra veggies to create a delicious vegetarian or vegan version of this Beef Fried Rice Recipe.
Final Thoughts
There’s something truly satisfying about a well-made Beef Fried Rice Recipe that brings together familiar flavors in an exciting way. I can’t recommend it enough for anyone looking for a dependable, tasty weeknight meal that’s easy to prepare but impossible to resist. Once you give this recipe a try, it’s sure to become one of your favorite go-to dinners for cozy nights at home or when you want to impress friends without fuss. Happy cooking and even happier eating!
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Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 4.4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Beef Fried Rice recipe is a flavorful and satisfying dish combining tender marinated beef, fluffy scrambled eggs, and colorful vegetables with perfectly cooked rice. The rice is cooked and cooled for the best texture before being stir-fried with a savory sauce, making it a delicious and easy meal for any day of the week.
Ingredients
Rice
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce and Marinade
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Beef and Seasoning
- ¾ lb. strip steak (or skirt, flank, or sirloin steak)
- Salt and pepper, to taste
- 1 tablespoon butter
Eggs and Oils
- 2 eggs, whisked well
- 1–2 tablespoons peanut oil (can substitute olive or canola oil)
Additional Ingredients
- ½ cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3–4 green onions, diced
Instructions
- Cook the Rice: Add 2 cups of chicken broth to a medium pot and bring to a boil. Stir in the rice ensuring it is submerged completely. Return to a boil, cover, reduce the heat to medium-low to maintain a gentle simmer, and cook for 15 minutes. Check if the liquid is absorbed; if not, cook for an additional 5 minutes. Once done, spread the cooked rice onto a tray and refrigerate until fully cooled to ensure crispiness when frying. For best results, refrigerate overnight.
- Prepare the Beef and Sauce: In a bowl, combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger to make the marinade. Place the beef under plastic wrap and pound with a meat tenderizer to soften. Trim excess fat and slice thinly against the grain into 1.5-inch strips. Toss the beef strips with 2 tablespoons of the marinade and set aside to marinate briefly.
- Scramble the Eggs: Heat butter in a skillet over medium-low heat. Add the whisked eggs and gently scramble until just cooked through but still moist. Remove the eggs from heat and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season the marinated beef with salt and pepper. Sear the beef strips for 3-4 minutes on each side until cooked through. Remove from skillet and set aside.
- Deglaze and Sauté Vegetables: Lower the skillet heat to medium and pour in the white wine. Scrape the bottom of the skillet with a spatula to loosen browned bits and reduce the liquid by half, approximately 3-4 minutes. Add diced onions and minced garlic, cooking for 2-3 minutes until softened. Stir in frozen peas and carrots and cook for 1 minute.
- Fry the Rice: Add the chilled rice and the remaining marinade sauce to the skillet. Turn the heat to medium-high and continuously toss the ingredients for about 3 minutes until the rice is evenly coated with sauce, has a light browned color, and most of the sauce liquid is absorbed.
- Combine and Finish: Lower the heat to medium, then add the cooked beef, scrambled eggs, and diced green onions. Toss everything together to evenly distribute ingredients and warm through. Remove from heat and serve immediately.
Notes
- Chilling the cooked rice before frying is key to achieving crispy, non-mushy fried rice.
- You can substitute honey with brown sugar if preferred.
- Adjust the amount of hot sauce according to your spice tolerance.
- Use any tender cut of beef such as skirt, flank, sirloin, or strip steak.
- For a healthier option, use olive oil instead of peanut oil.
- Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days.
