Beef Fried Rice

Beef fried rice is a delicious and versatile dish that combines tender beef, savoury vegetables, and fluffy rice. These simple ingredients are all cooked together in a wok or skillet to create a flavourful one-pan meal. This article explores the art of making beef fried rice, from selecting the right ingredients to mastering the cooking technique. Whether you’re a seasoned home cook or a beginner, beef fried rice is sure to become a favourite. In my house it’s a go-to dish in your recipe repertoire.

Choosing the Ingredients: The key to making delicious beef fried rice is to use fresh, high-quality ingredients. When selecting beef, opt for cuts that are tender and well-marbled, such as flank steak or sirloin. For the rice, long-grain varieties like jasmine or basmati work best as they have a fluffy texture that holds up well to stir-frying. Additionally, gather an assortment of vegetables such as bell peppers, carrots, peas, and green onions. These all add colour, flavour, and nutritional value to the dish.

Preparation and Cooking:

1. Start by cooking the rice according to package instructions and allowing it to cool completely in advance. Day-old rice works best for fried rice. It has a firmer texture that prevents it from becoming mushy during cooking.
2. While the rice is cooking, thinly slice the beef against the grain and marinate it. I like to use a mixture of soy sauce, garlic, chilli, ginger and a little sesame oil for added flavour.
3. In a hot wok or large skillet, heat some oil over high heat and stir-fry the marinated beef. Fry until it’s browned on all sides. Remove the beef from the pan and set it aside.
4. Add more oil to the wok and stir-fry the vegetables until they’re crisp-tender. Be sure not to overcook them, as they should retain their vibrant colours and fresh flavours.
5. Push the vegetables to the side of the wok and add the cooked rice to the center. Use a spatula to break up any clumps and spread the rice out evenly.
6. Return the beef to the wok and stir-fry everything together until the rice is heated through and lightly toasted. Season the fried rice with soy sauce, salt and pepper to taste. Garnish it with sliced green onions for a pop of freshness.

Tips for Success:

• Use a high smoke-point oil like vegetable or peanut oil for stir-frying. These oils can withstand the high heat required for this cooking method.
• Be mindful not to overcrowd the wok or skillet. This can cause the ingredients to steam rather than fry, resulting in soggy fried rice. Not nice!
• Experiment with different seasonings and sauces to customize the flavour of your beef fried rice. Consider adding ingredients like oyster sauce, hoisin sauce, or chili paste for a spicy kick.
• For an extra layer of flavour and texture, add beaten eggs to the wok and scramble them. Then incorporate into the rice and beef.

Beef fried rice is a satisfying and versatile dish that can be customized to suit your taste and dietary needs. With its simple yet flavourful combination of ingredients, it’s no wonder that this classic Chinese takeout favourite has become a beloved staple in kitchens around the world. Whether you’re cooking for a crowd or a cosy meal, beef fried rice is sure to please even fussy eaters. So why not elevate your next meal with a batch of homemade beef fried rice?

Beef Fried Rice

One of the most popular take aways dishes but it so easy to make it at home and adapt it precisely to your taste and preferences.

4.87 from 91 votes

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Course: Main Dish, Side Dish

Cuisine: Chinese

Keyword: Alcohol, Beef, Beef Fried Rice, Egg Fried Rice, Eggs, Rice, Spice, Stir Fry, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 People

Calories: 589kcal

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Ingredients

 

MetricImperial

• ▢ 300 g beef steak flank/sirloin

Marinade

• ▢ 5 ml soy sauce
• ▢ 2 cloves garlic peel/mince
• ▢ 2 inch ginger peel, finely grate
• ▢ 5 ml toasted sesame oil
• ▢ 1 pinch salt

Sauce Ingredients

• ▢ 2.5 ml toasted sesame oil
• ▢ 15 ml soy sauce
• ▢ 22 ml dark soy sauce
• ▢ 1 g sugar

Rice Ingredients

• ▢ 550 g rice precooked and cold
• ▢ 2 medium eggs beaten
• ▢ ½ medium onion peel/dice
• ▢ 1 large red chilli deseed/slice
• ▢ 2 medium scallions spring onions/finely sliced
• ▢ 7.5 ml Shaoxing wine dry sherry/mirin
• ▢ 30 ml vegetable oil peanut oil
• ▢ salt to taste
• ▢ ground white pepper to taste

Instructions

• In a bowl, combine the marinade ingredients and stir well to combine. Add the beef and stir to make sure that every piece is covered. Cover with clingfilm/shrink wrap and put to one side to marinade. I often do this the day before but at least an hour allows the ingredients to blend perfectly.
  5 ml soy sauce, 2 cloves garlic, 2 inch ginger, 5 ml toasted sesame oil, 1 pinch salt, 300 g beef steak
• In a small bowl, add the sugar, sesame oil, soy sauce, dark soy sauce and ¾ tbsp of hot water. Stir well to combine. Doing this now saves time later.
  2.5 ml toasted sesame oil, 15 ml soy sauce, 1 g sugar, 22 ml dark soy sauce
• Fluff your cooked rice with a fork making sure you break up any clumps.
  550 g rice
• Add 10ml of the vegetable oil to the wok and place over a medium high heat. When hot, add the beaten eggs and scramble until cooked but still soft and runny. Remove the egg and put to one side for now.
  2 medium eggs, 30 ml vegetable oil
• Place the wok back on the heat and add another 10ml of vegetable oil. When smoking hot, add the marinated beef in a single layer. You may have to do this in batches but that’s ok. Brown the beef all over and then stir fry until nearly fully cooked. This depends on the cut of beef and the size of each piece. That’s why I like cutting into strips so they’re all the same.
  30 ml vegetable oil
• Remove the beef and again put to one side for now.
• Add the remaining oil to the wok and when hot, add the diced onions and fry until soft and translucent. Add the rice to the wok and spread it around to start stir frying for about 4 – 5 minutes.
  ½ medium onion, 30 ml vegetable oil
• Once the rice has heated up, add the sauce you made in step 2 and stir and toss the rice until it’s all coated.
• Add the beef back to the wok and any marinade and stir fry for a further 90 seconds.
• Add the scrambled eggs, scallions and sliced chilli and stir to combine. Stir fry for a further 60 seconds and then, using a spatula move everything to the centre of the wok.
  1 large red chilli, 2 medium scallions
• Pour the Chinese wine around the edge of the wok and stir fry for a further 30 seconds.
  7.5 ml Shaoxing wine
• Taste and adjust seasoning including soy sauce/hoisin sauce etc, stir and taste again.
  salt, ground white pepper
• Serve immediately into prewarmed dishes.

Nutrition

Calories: 589kcal | Carbohydrates: 118g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 542mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 2mg