Beef Fried Rice Vegetables Egg (Printable)
Tender beef, mixed veggies, and fluffy egg combine in a quick, satisfying stir-fried rice dish.
# What You'll Need:
→ Beef
01 - 9 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp freshly ground black pepper
→ Rice
05 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
→ Vegetables
06 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
07 - 1/2 small onion, finely chopped
08 - 2 green onions, sliced
09 - 2 cloves garlic, minced
→ Eggs
10 - 2 large eggs
11 - 1 tbsp milk or water
12 - Pinch of salt
→ Sauces & Seasonings
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tsp sesame oil
16 - 1/2 tsp sugar (optional)
→ Oil
17 - 2 tbsp vegetable oil, divided
# Directions:
01 - Combine thinly sliced beef with 1 tablespoon soy sauce, cornstarch, and black pepper in a bowl. Mix well and set aside to marinate for 10 minutes.
02 - In a small bowl, beat the eggs with milk or water and add a pinch of salt.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry until just browned, about 2 minutes. Remove from the pan and set aside.
04 - Add the remaining 1 tablespoon of oil to the pan. Sauté finely chopped onion and minced garlic for 1 minute until fragrant, then add frozen mixed vegetables and stir-fry for 2 to 3 minutes until heated through.
05 - Push the vegetables to one side of the pan. Pour in the beaten eggs and scramble gently until just set.
06 - Add the cooked rice to the pan and stir all ingredients together, breaking up any clumps of rice.
07 - Return the cooked beef to the pan. Pour in soy sauce, oyster sauce, sesame oil, and sugar if using. Stir-fry everything for 2 to 3 minutes until well coated and heated through.
08 - Remove the pan from heat. Stir in sliced green onions and serve immediately while hot.
# Expert Advice:
01 -
- Comes together faster than delivery, and tastes better because you control every flavor.
- Uses day-old rice, so it's actually the perfect way to rescue rice that's been sitting in your fridge.
- The beef stays tender and the whole dish feels elegant enough for guests but simple enough for a solo dinner.
02 -
- Day-old refrigerated rice is non-negotiable—fresh rice will always turn gummy because of the moisture and starch, no matter how high your heat is.
- Don't overcrowd the pan when you're cooking the beef; let it sit and brown instead of constantly stirring, or it will steam instead of sear.
- The heat of the wok is what makes this recipe work, so keep it on medium-high throughout and don't lower it thinking you're being gentler on the food.
03 -
- Cook the beef quickly over high heat so it stays tender and doesn't start toughening from overcooking—two minutes of full sear is plenty.
- Keep everything you've prepped within arm's reach of the stove because once you start, you're moving fast and you can't stop to hunt for the green onions.
- If you have leftover fried rice, it actually gets better the next day when the flavors marry—store it in an airtight container and reheat gently in a wok or skillet.