Beef Fried Rice Vegetables (Printable)
Savory stir-fried beef, veggies, and jasmine rice combined for a quick and satisfying meal.
# What You Need:
→ Beef
01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Rice
05 - 3 cups cooked jasmine or long grain rice, preferably day-old and chilled
→ Vegetables
06 - 1 medium carrot, peeled and diced
07 - 1 red bell pepper, diced
08 - 1 cup frozen peas
09 - 2 scallions, sliced (separate whites and greens)
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, minced
→ Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tsp toasted sesame oil
15 - 1/2 tsp white pepper (optional)
→ Eggs
16 - 2 large eggs, lightly beaten
→ Oil
17 - 2 tbsp vegetable oil (divided)
# How To Make:
01 - Combine beef slices, 1 tablespoon soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and let rest for 10 minutes.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry marinated beef 1 to 2 minutes until browned. Remove and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Stir-fry garlic, ginger, and scallion whites for 30 seconds until fragrant.
04 - Incorporate carrots and red bell pepper; stir-fry 2 to 3 minutes until slightly tender. Add peas and cook 1 additional minute.
05 - Push vegetables aside, pour in beaten eggs, and scramble until just set. Combine eggs with vegetables.
06 - Add chilled rice to the pan. Stir-fry 2 to 3 minutes, breaking up clumps and mixing evenly.
07 - Return beef to the pan. Add soy sauce, oyster sauce, toasted sesame oil, and white pepper if using. Toss to coat and cook 1 to 2 minutes until heated through.
08 - Remove from heat. Sprinkle with scallion greens and serve immediately.
# Expert Tips:
01 -
- It turns yesterday's plain rice into something you'll actually crave, with barely any effort.
- High heat and a hot wok give you those crispy, restaurant-style edges you can't get any other way.
- You can taste every ingredient distinctly, yet they all come together in perfect harmony.
02 -
- Cold rice is non-negotiable, fresh rice will turn sticky and clump together no matter how hard you stir.
- Your wok needs to be screaming hot before anything goes in, otherwise you'll steam instead of fry.
- Don't overcrowd the pan, if you're doubling the recipe, cook in batches or the temperature will drop.
03 -
- Freeze your rice for twenty minutes before cooking, it dries out the grains even more and prevents clumping.
- Mise en place is everything here, once you start cooking there's no time to chop or measure.
- Taste as you go and adjust the soy sauce at the end, every brand has a different salt level.