Beef fried rice vegetables egg (Printable Version)

Tender beef, colorful vegetables, and fluffy egg come together in a tasty stir-fried rice dish.

# Ingredient List:

→ Beef

01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp sesame oil

→ Vegetables

05 - 1 medium carrot, diced
06 - 1/2 cup frozen peas
07 - 1/2 red bell pepper, diced
08 - 3 spring onions, sliced (white and green parts separated)
09 - 2 cloves garlic, minced

→ Rice

10 - 3 cups cooked jasmine or long-grain rice, chilled and separated

→ Egg

11 - 2 large eggs
12 - 1 tbsp neutral oil (canola or sunflower)

→ Sauce & Seasoning

13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tsp fish sauce (optional)
16 - 1/4 tsp white pepper
17 - 1 tbsp vegetable oil
18 - Salt to taste

# Directions:

01 - In a bowl, combine sliced beef with 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix thoroughly and let stand while preparing other ingredients.
02 - Beat the eggs with a pinch of salt in a small bowl until smooth.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Stir-fry beef for 2 minutes until just browned. Remove beef from pan and set aside.
04 - Add 1 tablespoon oil to the pan. Stir-fry garlic and white parts of spring onions for 30 seconds until fragrant.
05 - Add diced carrot, peas, and red bell pepper to the pan. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
06 - Push the vegetables aside and pour in beaten eggs. Scramble briefly then combine with the vegetables.
07 - Add cold rice, breaking apart any clumps. Stir-fry for 2 minutes until heated through.
08 - Return beef to the pan. Add soy sauce, oyster sauce, fish sauce if using, and white pepper. Stir-fry for 2 to 3 minutes until evenly mixed and hot.
09 - Adjust salt to taste. Stir in green parts of spring onions just before serving.

# Expert Tips:

01 -
  • It turns leftover rice into something better than the original meal.
  • Everything cooks fast and hot, so youre eating in under half an hour.
  • The beef stays tender and the vegetables keep their snap.
  • One pan means less cleanup and more time at the table.
02 -
  • Cold rice is non negotiable, warm rice clumps and turns mushy no matter how hard you stir.
  • Get your wok screaming hot before you add anything or the beef will steam instead of sear.
  • Do not walk away once you start cooking, high heat means everything moves fast.
03 -
  • Spread your cooked rice on a tray and chill it uncovered for an hour if you do not have day old rice.
  • Use the highest heat your stove can manage and work in batches if your pan is not big enough, crowding kills the sear.
  • Taste your soy and oyster sauces before you add them, some brands are saltier than others.

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