Classic Beef Fried Rice

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A takeout favorite that you can master at home.

Beef fried rice is one of those dishes that feels both comforting and indulgent—it’s warm, savory, loaded with texture, and just familiar enough to bring a smile with every bite. Whether you’re a fan of Chinese takeout or just love a satisfying one-pan meal, this beef fried rice delivers on all fronts.

In this recipe, tender beef gets marinated and quickly seared before being tossed with fluffy rice, scrambled eggs, peas, and aromatics. The key is in the layering: marinating the beef properly, making a balanced sauce ahead of time, and stir-frying in steps so each ingredient shines.

Why You’ll Love This Beef Fried Rice

• Bold flavor: Umami-rich soy sauces, sesame oil, and a splash of Shaoxing wine bring the dish to life.
• Better than takeout: Freshly cooked and fully customizable.
• Quick cooking: Once prepped, the dish comes together in minutes.
• Perfect for leftovers: Use cold, day-old rice for the best texture.

Ingredients You’ll Need

For the Beef Marinade:

• 10 oz flank steak (cut into bite-sized pieces)
• 1/4 tsp salt
• 1 tbsp water
• 1/8 tsp baking soda (optional, for tenderness)
• 1 tsp dark soy sauce (mushroom flavored preferred)
• 1 tsp cornstarch
• 1 tsp oil

For the Sauce:

• 1 tbsp hot water
• 1/4 tsp sugar
• 1/2 tsp sesame oil
• 1 1/2 tbsp soy sauce
• 2 tsp dark soy sauce
• 1/2 tsp MSG (optional)
• Pinch of white pepper

For the Rice:

• 5 cups cold cooked rice (preferably day-old)
• 3 tbsp canola oil (divided)
• 2 eggs, beaten
• 1 medium onion, diced
• 3/4 cup peas
• 1 scallion, chopped
• 1 tbsp Shaoxing wine

How to Make Beef Fried Rice

1. Marinate the Beef

Mix beef with salt, water, baking soda, soy sauce, cornstarch, and oil. Let it sit while you prep the rest.

2. Prep the Sauce

In a small bowl, stir together hot water, sugar, sesame oil, both soy sauces, MSG (if using), and white pepper. Set aside.

3. Scramble the Eggs

Heat 1 tbsp oil in a hot wok. Scramble the beaten eggs until almost done, then transfer them back to the bowl.

4. Cook the Beef

Add 1 tbsp oil to the wok and sear beef in a single layer for 20 seconds. Stir-fry until 70% cooked, then remove and set aside.

5. Sauté the Onion

Add the remaining 1 tbsp oil and sauté the onion until soft and translucent, about 2 minutes.

6. Add the Rice

Break up cold rice and add to the wok. Stir-fry for 5 minutes or until warmed through and separated. Add a splash of water if needed.

7. Season and Combine

Pour in the sauce and mix well. Add back the beef, eggs, peas, and scallions. Stir-fry to combine.

8. Finish with Wok Hei

Push rice to the center and let the edges of the wok get hot. Pour Shaoxing wine around the perimeter and let it sizzle. Toss again and serve immediately.

Pro Tips for the Best Fried Rice

• Use day-old rice: It’s drier, firmer, and won’t turn to mush.
• Don’t skip the marinating step: It makes the beef extra tender and flavorful.
• Use a hot wok: High heat is essential for good texture and caramelization.
• Optional MSG: It gives that classic takeout flavor, but the dish is still amazing without it.

Variations

• Swap the protein: Try shrimp, chicken, tofu, or pork.
• Add heat: Toss in some chili oil or fresh jalapeños.
• Boost the veggies: Bell peppers, bean sprouts, or carrots all work well.
• Low-carb: Use riced cauliflower in place of rice for a lighter version.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a hot pan or wok for best texture. Microwave is quick but softens the rice.

Beef Fried Rice

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 10 oz flank steak, cut into bite-size pieces
• 5 cups cold cooked rice
• 2 eggs, beaten
• 1 medium onion, diced
• 3/4 cup peas
• 1 scallion, chopped
• 3 tbsp canola oil
• 1 tbsp Shaoxing wine

Beef Marinade:

• 1/4 tsp salt
• 1 tbsp water
• 1/8 tsp baking soda (optional)
• 1 tsp dark soy sauce
• 1 tsp cornstarch
• 1 tsp oil

Sauce Mix:

• 1 tbsp hot water
• 1/4 tsp sugar
• 1/2 tsp sesame oil
• 1 1/2 tbsp soy sauce
• 2 tsp dark soy sauce
• 1/2 tsp MSG (optional)
• White pepper, to taste

Instructions

1. Marinate the beef and let sit while prepping other ingredients.
2. Mix the sauce and set aside.
3. Scramble eggs in 1 tbsp oil, remove and set aside.
4. Sear beef in 1 tbsp oil, cook until 70% done, and remove.
5. Add last tbsp oil, sauté onion, then add rice. Stir-fry until heated.
6. Pour in sauce, then add beef, eggs, peas, and scallions.
7. Push rice to center, pour Shaoxing wine around edge, stir well.
8. Serve hot.

This beef fried rice is a must-have for anyone who loves Chinese takeout but wants to control the quality of ingredients at home. It’s full of flavor, easy to customize, and guaranteed to be better than your local delivery spot.