Save to Pinterest This dish combines thinly sliced beef with aromatic vegetables and day-old jasmine rice, stir-fried with soy and oyster sauces for depth of flavor. The beef is marinated briefly for tenderness, then cooked separately before joining a medley of bell peppers, carrots, peas, and scallions. Beaten eggs are scrambled into the pan for added texture and richness. The key is to use cold rice to avoid clumping and to stir-fry ingredients quickly over high heat, locking in freshness and color. This meal comes together in just 30 minutes and suits those seeking a flavorful, filling dish with an Asian flair.
The sizzle hitting the wok always stops me in my tracks, no matter how many times I make fried rice. Last Tuesday, my apartment smelled so good that my neighbor texted asking what restaurant food I was carrying in.
I learned this during college when takeout budgets were tight and leftover rice was inevitable. Now its the fastest dinner I can make that still feels like a proper meal.
Ingredients
- 250 g flank steak or sirloin: Slice it thin against the grain and it will stay tender even after high heat cooking
- Day-old jasmine rice: Fresh rice turns to mush but chilled rice develops the perfect chewy texture
- Carrot and bell pepper: These add sweetness and color that balance the salty soy sauce
- Frozen peas: No need to thaw first, they cook perfectly in the hot pan
- 3 tbsp soy sauce: Use regular soy sauce for seasoning, save dark soy just for that restaurant color
- 2 large eggs: Scrambled right in the wok so they pick up all those flavorful brown bits
Instructions
- Prep the beef:
- Toss the sliced beef with soy sauce, cornstarch and sesame oil and let it sit while you chop everything else
- Sear the beef:
- Heat oil in your wok over high heat until smoking, then cook the beef in batches so it browns properly instead of steaming
- Cook the vegetables:
- Start with onion and garlic, add the harder vegetables first, then tumble in the frozen peas last
- Scramble the eggs:
- Push everything to the side and pour the beaten eggs into the cleared space, stirring until just set
- Combine and season:
- Add the rice and pour the sauces over the top, then toss everything together until each grain is coated and hot
Save to Pinterest My friend Sarah still talks about the time I made this for her family, mostly because her picky son went back for thirds. Fried rice has that magic ability to make vegetables disappear.
Making It Your Own
Once you have the basic technique down, fried rice becomes a clean-out-the-fridge meal. I have used everything from frozen corn to leftover roasted vegetables, and it always works.
Getting Restaurant Results
The biggest home cook mistake is overcrowding the pan. When you see that smoke point and keep the food moving in thin layers, you develop those crispy, smoky bits that make restaurant rice taste different.
Perfecting The Technique
Keep a small bowl of water nearby to splash into the pan if things start sticking. The water creates steam instantly and helps release those flavorful bits from the bottom of the wok.
- Prep everything before turning on the stove because this cooks fast
- Taste the rice before serving, it usually needs more salt than you think
- Serve immediately while the rice is still hot and slightly crisp
Save to Pinterest Better than takeout and ready in under thirty minutes. That is a dinner win.
Recipe FAQs
- → What cut of beef works best for this dish?
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Flank steak or sirloin sliced thinly work best as they cook quickly and remain tender when stir-fried.
- → Can I substitute the beef with other proteins?
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Yes, chicken, shrimp, or tofu can be used as alternatives depending on preference and dietary needs.
- → Why is day-old rice recommended?
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Day-old rice is drier, helping to prevent clumping and achieve the desired stir-fried texture.
- → How do I add a spicy kick to this dish?
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Incorporate a dash of chili sauce or sprinkle crushed red pepper for subtle heat without overpowering flavors.
- → What tools are needed to prepare this meal?
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A wok or large skillet is ideal for stir-frying, along with basic kitchen tools like a knife, cutting board, and spatula.
