Beef fried rice vegetables egg

I threw this together on a Tuesday night when the fridge looked bare but I had leftover rice and a handful of odds and ends. The sizzle of beef hitting hot oil filled the kitchen, and suddenly dinner felt like an event. What started as scraps became something my family asks for by name. Sometimes the best recipes are the ones you stumble into.

My daughter used to pick out the peas until she saw me toss them in with the egg and suddenly they disappeared into the dish. Now she eats every bite without a fuss. Funny how a little soy sauce and high heat can change a kids mind about vegetables.

Ingredients

• Flank steak or sirloin: Slice it thin against the grain so it stays tender and cooks in seconds, not minutes.
• Soy sauce: This is your salt and your savory backbone, so use a brand you actually like tasting.
• Cornstarch: A tiny bit makes the beef silky and helps it brown without sticking.
• Sesame oil: Just a half teaspoon brings a nutty warmth that regular oil cannot.
• Carrot, peas, and bell pepper: Dice them small so they cook evenly and mix into every forkful.
• Spring onions: Keep the white parts for cooking and the greens for a fresh finish.
• Garlic: Mince it fine, it burns fast over high heat.
• Cold cooked rice: Day old rice is drier and fries up fluffy, fresh rice turns gummy.
• Eggs: Beat them with a pinch of salt so they puff up light and coat the rice.
• Oyster sauce: It adds a sweet umami depth that soy sauce alone cannot match.
• Fish sauce: Optional but worth it, a few drops bring the whole dish into focus.
• White pepper: It has a sharper bite than black and tastes more authentic in fried rice.

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Let it sit while you prep everything else so the flavors sink in.

Beat the eggs:

Crack them into a small bowl, add a pinch of salt, and whisk until smooth. Set aside within reach of the stove.

Sear the beef:

Heat your wok or skillet until it almost smokes, then add oil and toss in the beef. Stir fry for two minutes until browned but still juicy, then pull it out and set it aside.

Cook the aromatics:

Add another splash of oil, then drop in the garlic and white parts of the spring onions. Stir for thirty seconds until the kitchen smells amazing.

Stir fry the vegetables:

Toss in the carrot, peas, and bell pepper. Keep everything moving for two to three minutes until the veggies soften but still have bite.

Scramble the eggs:

Push the vegetables to one side, pour in the beaten eggs, and let them set for a few seconds before scrambling. Then mix them into the vegetables.

Add the rice:

Break up any clumps with your spatula and spread the rice across the pan. Stir fry for two minutes until every grain is hot and separate.

Bring it together:

Add the beef back in along with soy sauce, oyster sauce, fish sauce if using, and white pepper. Toss everything for two to three minutes until well mixed and steaming.

Finish and serve:

Taste and add salt if needed. Stir in the green parts of the spring onions right before you plate it so they stay bright and crisp.

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The first time I made this for friends, someone asked if I ordered takeout. I just smiled and served seconds. There is something satisfying about pulling off a dish that tastes like it came from a restaurant kitchen with nothing but a hot pan and good timing.

Swaps and Variations

You can trade the beef for chicken thighs, shrimp, or even firm tofu if you press it well. I have added broccoli florets, snap peas, and diced zucchini when I had them on hand. Each version worked because the technique stays the same.

Pairing Suggestions

A cold lager cuts through the richness beautifully, but jasmine tea feels more authentic and keeps the meal light. On cooler nights I have served this with a simple cucumber salad dressed in rice vinegar and a pinch of sugar.

Storage and Reheating

Leftovers keep well in the fridge for up to three days. Reheat in a hot skillet with a splash of water to bring back the texture, microwaving makes it rubbery. You can also freeze portions in airtight containers for up to a month.

• Let the rice cool completely before storing to avoid condensation.
• Reheat only what you plan to eat, repeated heating dries it out.
• A quick toss in a hot pan with a drizzle of sesame oil brings it back to life.

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This dish taught me that a great meal does not need a long ingredient list or complicated techniques. Just good timing, high heat, and a willingness to trust your instincts.

Recipe FAQs

→ What cut of beef works best?

Lean flank steak or sirloin sliced thinly are ideal for tender, quick cooking.

→ Can I substitute the vegetables?

Yes, sweetcorn, broccoli, or snap peas work well for added crunch and color.

→ Why use cold rice?

Day-old rice helps prevent clumping and achieves a better fried texture.

→ How do I avoid overcooking the beef?

Stir-fry beef separately on high heat for a short time to keep it juicy before mixing with other ingredients.

→ Can I omit fish sauce?

Yes, fish sauce is optional and can be replaced with vegetarian alternatives or simply skipped.