Classic Beef Fried Rice

Few things beat a steaming bowl of Classic Beef Fried Rice fresh from the wok. Tender marinated beef, fluffy eggs, crisp peas, and perfectly seasoned rice come together in a harmony of flavors that rivals any takeout order.

This dish has been a favorite in my kitchen for years because it’s quick, satisfying, and endlessly adaptable. I remember making it the first time after a long week—there was leftover rice in the fridge, a bit of beef in the freezer, and just enough vegetables to make it colorful. The result was so good that it instantly became a weeknight staple.

Using day-old rice is key here—it ensures the grains stay separate and absorb the savory sauce without turning mushy. The marinade gives the beef an irresistible tenderness, while Shaoxing wine and sesame oil add authentic depth.

Whether you’re cooking for a busy family dinner or meal prepping for the week, this recipe is a winner.

Why You’ll Love This Beef Fried Rice

• Better than takeout – Fresh, hot, and tailored to your taste.
• Quick to make – 30 minutes from prep to table.
• Perfect for leftovers – Uses cold rice and fridge veggies.
• Customizable – Swap in chicken, pork, shrimp, or tofu.
• Packed with flavor – Thanks to a savory marinade and rich sauce.

Ingredients (Serves 4–6)

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

Step-by-Step Instructions

1. Marinate the Beef:
In a bowl, combine flank steak, salt, water, baking soda, dark soy sauce, cornstarch, and oil. Mix well and let sit while preparing other ingredients.

2. Prep the Sauce:
In a small bowl, whisk together hot water, sugar, sesame oil, soy sauce, dark soy sauce, MSG (if using), and white pepper. Set aside.

3. Scramble the Eggs:
Heat 1 tbsp oil in a hot wok over medium-high heat. Add beaten eggs and scramble until nearly set. Transfer eggs to a bowl.

4. Cook the Beef:
Add another 1 tbsp oil to the wok. Spread beef in a single layer and sear for 20 seconds without stirring. Stir-fry until about 70% cooked, then remove and set aside.

5. Sauté the Onion:
Add the remaining 1 tbsp oil to the wok. Sauté diced onion for about 2 minutes until softened and fragrant.

6. Add the Rice:
Break up cold rice with your hands or a spoon. Add to the wok and stir-fry for 5 minutes, breaking up clumps. If the rice seems dry, splash in a little water.

7. Season and Combine:
Pour in the prepared sauce, tossing to coat the rice evenly. Add back the beef, eggs, peas, and scallions. Stir-fry until heated through.

8. Finish with Wok Hei:
Push rice to the center, let the wok edges get very hot, then pour Shaoxing wine around the perimeter. Let it sizzle, toss everything together, and serve immediately.

Tips & Variations

• Rice choice – Jasmine rice works best for flavor and texture.
• Extra veggies – Add carrots, bell peppers, or bean sprouts.
• Protein swap – Chicken, pork, shrimp, or tofu all work well.
• Wok alternative – Use a large nonstick skillet if you don’t have a wok.
• Low-sodium option – Use reduced-sodium soy sauce and broth.

FAQ

Can I use fresh rice?
Day-old rice is best for texture. If using fresh, spread it out on a tray and refrigerate for 30 minutes before cooking.

Do I need baking soda in the marinade?
It’s optional, but it helps tenderize tougher cuts of beef.

What’s Shaoxing wine?
It’s a Chinese cooking wine that adds authentic depth. Dry sherry can be substituted.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a wok or skillet with a splash of water.

Can I freeze fried rice?
Yes—cool completely, portion into freezer bags, and freeze for up to 2 months.

Final Thoughts

Classic Beef Fried Rice is the ultimate quick, satisfying meal—packed with flavor, texture, and color. It’s perfect for using up leftovers while still feeling special enough to serve to guests. The marinated beef adds depth, the sauce ties everything together, and the Shaoxing wine finish makes it taste restaurant-quality.

Once you master the technique, you’ll find yourself making this dish over and over, swapping in whatever vegetables and proteins you have on hand. It’s a versatile recipe that never disappoints.