Beef Fried Rice Vegetables Egg (Printable Version)
A quick mix of tender beef, colorful veggies, fluffy egg, and fragrant jasmine rice for a satisfying meal.
# 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, cold 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
# Step-by-Step Instructions:
01 - Combine thinly sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and set aside while preparing other ingredients.
02 - Beat eggs with a pinch of salt in a small bowl until smooth.
03 - Heat 1 tbsp oil in a large wok or skillet over high heat. Stir-fry beef for 2 minutes until just browned, then remove and set aside.
04 - Add another 1 tbsp oil to the wok. Stir-fry garlic and white parts of spring onions for 30 seconds until fragrant.
05 - Add diced carrot, peas, and bell pepper. Stir-fry for 2 to 3 minutes until vegetables begin to soften.
06 - Push vegetables aside, pour in beaten eggs, scramble briefly, then combine with vegetables.
07 - Add cold rice, breaking up any clumps. Stir-fry continuously for 2 minutes until heated through.
08 - Return beef to pan. Add soy sauce, oyster sauce, optional fish sauce, and white pepper. Stir-fry for 2 to 3 minutes until fully incorporated and hot.
09 - Adjust salt to taste. Stir in green parts of spring onions just before removing from heat and serving.
# Tips from hearthlykitchen:
01 -
- It comes together faster than ordering takeout, and tastes like you spent hours perfecting it.
- Cold rice is actually your secret weapon here—it keeps everything from turning into mush.
- The beef stays tender and the vegetables keep their snap, making every bite feel intentional.
02 -
- Day-old rice in the fridge is your secret weapon; warm rice turns into glue no matter how hard you stir.
- High heat is not optional—a timid flame means vegetables steam instead of stir-fry, and beef gets tough instead of tender.
- Taste as you go; soy sauce is salty, so you might not need the salt you think you will.
03 -
- Use a metal spatula or wooden spoon, not a rubber scraper—you need something that moves fast and doesn't absorb heat.
- If your rice feels stiff or clumpy when you add it, splash a tiny bit of water on it and break it apart with your spatula; it'll loosen up in seconds.