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
Scale
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.
