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Prep 10 minutesmins
Cook 10 minutesmins
Total 20 minutesmins
Easy and delicious beef fried rice in less than 20 minutes! This one-pan Chinese fried rice features beef, veggies, eggs, and a savory sauce that is perfect for a quick weeknight dinner.
This incredibly easy beef fried rice is the perfect meal to make after a long day. The tender marinated beef is tossed together with fluffy scrambled eggs, frozen veggies, day-old cooked jasmine rice, and an umami-rich sauce that brings everything together. The best part is that you’ll only need one pan and less than 20 minutes to make this fried rice!
Since this recipe requires very minimal prep, you can easily toss together this Chinese beef fried rice for a quick lunch or dinner, or batch it for meal prepping. I love finishing it with a drizzle of chili oil on top for a little extra spice.
Beef fried rice is a popular Chinese-American takeout dish that is typically made with leftover cooked jasmine rice, marinated beef, garlic, shallots, frozen vegetables, and eggs. It is then tossed together in a hot wok with a savory sauce usually made up of soy sauce, dark soy sauce, and oyster sauce.
You can find all the ingredients for this beef fried rice recipe at your local Asian grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Beef
Flank Steak: sliced against the grain in bite sized pieces. You can alternatively use skirt steak, sirloin, or flat iron steak.
Dark Soy Sauce: marinates the beef with a sweet and savory soy sauce flavor.
Water: to lightly dilute the dark soy sauce
Salt and Pepper: to season the beef.
Baking Soda: to tenderize and velvet the beef.
Fried Rice
Day Old Jasmine Rice: Be sure to use rice that has been cooked in a rice cooker or on the stove for at least 24 hours and stored in the refrigerator. The refrigerator dries out the rice, allowing it to absorb the sauce without becoming too clumpy and mushy. You will use day-old rice in any fried rice recipe, such as chicken fried rice or shrimp fried rice.
Shallots, garlic and green onions: are the main allium flavors.
Frozen Vegetables: I used frozen peas and corn, but you can use any frozen vegetables you prefer.
Eggs: for added protein and texture to the beef fried rice.
Sauce
Soy Sauce: adds a salty, umami flavor to the sauce.
Dark Soy Sauce: adds a sweet soy sauce flavor and a rich dark brown color to the fried rice.
Oyster Sauce: adds another layer of rich, savory, briny flavor to the sauce.
Shaoxing Wine: adds a complex aromatic, nutty, and sweet layer.
Sugar: to sweeten and balance out the savory flavors.
Chicken Bouillon Powder: is a savory flavor enhancer.
White Pepper: adds an earthy mild pepper flavor.
Sesame Oil: for a nutty finish to the beef fried rice.
Substitutions and Additions
Substitutions
Protein: chicken, shrimp, pork or tofu are good alternatives.
Brown Rice: for an alternative to jasmine rice.
Additions
MSG: for added flavor enhancer.
Vegetables: you can add more vegetables such as carrots, green beans, etc.
Ginger: for more aromatic flavor add minced ginger.
Here are the step-by-step instructions for how to make this beef fried rice recipe.
Marinate the beef with dark soy sauce, salt, pepper, and baking soda for at least 10 minutes.
Mix together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, chicken bouillon powder, and sesame oil until combined.
Heat oil in a wok over medium heat and cook the eggs until softly scrambled. Remove and set aside.
Heat oil in a wok over medium high heat until hot then add the beef and sear each side for about 1 minute. Remove and set aside.
Heat oil in a wok over medium heat until hot then add the garlic, shallots, and whites of the green onion and saute for 1 minute. Then add the frozen vegetables and cook for 1 minute.
Toss in the beef, eggs, day-old rice, green parts of the green onion, and sauce for about 2-3 minutes. Serve the beef fried rice immediately.
Expert Tips
Use day-old rice. To prevent your rice from becoming mushy, cook it at least 24 hours before and store it in the refrigerator. This will slightly dry out the rice, allowing it to absorb the sauce better without becoming overcooked.
Have all the ingredients prepped. The cooking process is fast when you begin, so having all your ingredients measured, prepped, and near your cooking station will guarantee a successful cook.
Use a wok. A wok is the ideal pan because the high walls conduct heat evenly and prevent the rice from falling out when you toss everything together.
Use a hot wok. Before you begin cooking the beef, ensure your wok or skillet is hot to add a nice sear to your beef and prevent your rice from becoming mushy with a longer cooking time.
Storage Instructions
You can store this beef fried rice in the refrigerator in an airtight container for up to 5 days.
Reheat: You can reheat leftovers in a wok or skillet over medium heat until warm, or microwave them covered with a wet paper towel until warm. Sprinkle a few drops of water to restore moisture to the rice.
Freeze: You can freeze the fried rice with beef in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Pairing Suggestions
This beef fried rice can be served on its own for lunch or dinner with the following pairing suggestions.
Day-old rice is recommended to avoid having mushy rice. However, you can make this recipe without day-old rice by using less water when cooking the rice and then spreading the cooked rice out on a baking sheet, storing it in the freezer for at least 1 hour to slightly dry out and cool.
What is the best cut of beef to use?
I used flank steak, but you can alternatively use skirt steak, sirloin, or flat iron steak.
Can I add more vegetables to my beef fried rice?
Yes! You can add more vegetables such as bell peppers, broccoli, snap peas, mushrooms, etc., for more nutrients in your beef fried rice.
Can you freeze fried rice?
Yes! You can freeze this beef fried rice in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before reheating and serving.
Easy and delicious beef fried rice in less than 20 minutes! This one-pan Chinese fried rice features beef, veggies, eggs, and a savory sauce that is perfect for a quick weeknight meal.
Marinate the beef. In a medium mixing bowl, combine the sliced meat, dark soy sauce, salt, pepper, and baking soda, and mix until well combined. Marinate for at least 10 minutes.
Mix the sauce. In a small mixing bowl, add soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, chicken bouillon powder, and sesame oil. Mix until combined. Set aside.
Cook the eggs. In a wok or large pan, heat one tablespoon of oil over medium heat until hot. Add the whisked eggs and stir until softly scrambled. Remove and set aside.
Cook the beef. In the same wok, heat about one tablespoon of oil over medium-high heat until hot. Add the beef onto a single layer and sear each side for about 1 minute or until done. Remove and set aside.
Cook the vegetables. In the same wok, heat one tablespoon of oil over medium heat until hot. Add the garlic, shallots, and whites of the green onion and saute until lightly browned and fragrant. Then add the frozen vegetables and mix until combined, about 1 minute.
Combine. Toss in the beef, eggs, rice, green parts of the green onion, and sauce. Mix until combined and the rice is evenly coated with the sauce, about 2-3 minutes.
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