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Beef Fried Rice


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  • Marinade:
  • 8 ounces flank steak, cut into thin strips
  • 1 1/2 tsp. dark soy sauce
  • 1 1/2 tsp. light soy sauce
  • 1/2 tsp. sugar
  • 1/4 tsp. Asian sesame oil
  • Pinch of white pepper
  • 3/4 tsp. cornstarch
  • Other:
  • 1 large egg
  • 1/4 tsp. salt
  • 3 TB peanut or vegetable oil, for stir-frying
  • 1 tsp. minced garlic
  • 1/2 onion, chopped
  • 4 cups cold leftover cooked rice
  • 1/2 cup frozen peas, thawed or fresh peas
  • 1/4 cup shredded carrot
  • 1 1/2 - 2 green onions (scallion, spring onion), finely chopped


Adapted from


Step 1

Add the marinade ingredients to the beef, stirring to combine. Let stand while preparing other ingredients (at least 10 minutes).

Lightly beat the eggs with the salt.

Heat 1 tablespoon oil in a preheated wok on high heat. When the oil is hot, add the minced garlic. Stir-fry for a few seconds until aromatic, then add the onion. Stir-fry for 1 – 2 minutes, until it starts to brown and soften. Add the beef and let brown briefly, then stir-fry until it changes color.

Heat 2 tablespoons oil in the wok. Reduce the heat to medium. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps.

Add the peas and shredded carrot, stirring to combine.

Make a room in one corner of the wok and pour in the beaten egg. Scramble the egg and then combine with the fried rice. Stir in the chopped green onion. Do a taste test and add a bit more salt and/or pepper if desired. Serve hot.

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