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–+ servings

Classic Beef Fried Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Rice
Cuisine Asian
Keyword Classic Beef Fried Rice
Servings 4
Flavor-packed beef fried rice with tender marinated beef, fluffy eggs, peas, and savory sauce. Quick, easy, and better than takeout!

Ingredients

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

Instructions

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.

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.

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.

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.

Sauté the Onion:

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

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.

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.

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.