If you’re craving a home-cooked dish that’s comforting, flavorful, and downright satisfying, this Beef Fried Rice Recipe is an absolute must-try. I absolutely love how it comes together with tender beef, fluffy rice, and a savory sauce that hits all the right notes. Whether you’re cooking for weekday dinners or entertaining friends, this recipe will quickly become a favorite in your kitchen—trust me, it’s fan-freaking-tastic!
Why You’ll Love This Recipe
- Perfectly tender beef: Pounding and marinating the steak makes every bite juicy and flavorful.
- Rice that crisps up beautifully: Cooling the rice first guarantees that wonderful fried texture we all love.
- Homemade sauce magic: The combination of soy, beef broth, and a hint of honey brings balance and a subtle kick.
- Simple steps anyone can master: From making rice to stir-frying, I break it down so you’ll feel like a pro in no time.
Ingredients You’ll Need
These ingredients all work harmoniously to give you that classic beef fried rice flavor with a twist. Using chicken broth to cook the rice adds subtle richness, and the beef broth in the sauce deepens that savory umami kick. Plus, frozen veggies make this a speedy weeknight meal without skimping on nutrition.
- White long grain rice: It’s important to use long grain for that fluffy, separate texture—not mushy sticky rice.
- Chicken broth: Cooking the rice in broth boosts flavor instead of plain water.
- Soy sauce: Classic salty backbone for this dish.
- Beef broth: Adds extra depth to the sauce without overpowering the beef.
- Honey: Balances out the savory soy and broth with a touch of sweetness.
- Hot sauce: A little heat goes a long way—feel free to adjust based on your spice tolerance.
- Sesame oil: Optional but I love that nutty aroma it brings.
- Ground ginger: Just a hint to brighten the sauce.
- Strip steak (or skirt, flank, sirloin): Tender cuts that cook quickly and soak up flavors well.
- Butter: Helps scramble the eggs to silky perfection.
- Eggs: Adds that traditional fried rice element and rich texture.
- Peanut oil: Great for high heat frying; olive or canola oil work if that’s what you have.
- Dry white wine: Deglazes the pan and adds complexity—don’t skip it if you can help it!
- Garlic: Minced for punchy flavor.
- Yellow onion: Finely diced for sweetness and crunch.
- Frozen peas and carrots: Convenient, no prep needed, and add color.
- Green onions: Fresh and bright finish.
Variations
One of my favorite parts of this Beef Fried Rice Recipe is how adaptable it is. You can easily swap out ingredients or add extras to suit what you have on hand or your personal taste. Don’t hesitate to make it your own!
- Vegetable Boost: I often toss in bell peppers or snap peas for some crunch and extra nutrients.
- Spicy Kick: When I’m feeling bold, adding extra hot sauce or some chili flakes gives it a fiery edge that my family adores.
- Rice Swap: If you want a healthier twist, try brown rice or even cauliflower rice, but note that cooking times and texture will vary.
- Protein Alternatives: Shrimp or chicken work beautifully here if beef isn’t your thing, just adjust the cooking times accordingly.
How to Make Beef Fried Rice Recipe
Step 1: Perfectly Cook the Rice
Start by adding 2 cups of chicken broth to a medium pot and bring it to a boil. Stir in 1 cup of uncooked white long grain rice and submerge it. Once it returns to a boil, cover and reduce the heat to medium-low for a gentle simmer. Let it steam for about 15 minutes, then check the liquid—if it’s absorbed, your rice is done; if not, let it go another 5 minutes. I like to spread the rice out on a tray and chill it in the fridge—this step is a game-changer because cold rice fries up crispy instead of soggy.
Step 2: Prepare the Sauce and Marinate the Beef
While the rice is cooking, mix up the sauce by combining soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Place your steak between two sheets of plastic wrap and gently pound it with a meat tenderizer—this trick I discovered really helps make the beef juicy and tender. Trim any visible fat, then slice thinly against the grain into bite-size strips. Toss the strips with a couple of tablespoons of the sauce and set aside to marinate while you move on.
Step 3: Scramble the Eggs Just Right
Heat butter over medium-low and add whisked eggs, gently scrambling until just cooked through. I like using a small nonstick pan to get fluffy, tender scrambled eggs that fold nicely into the finished dish. Set those aside for later.
Step 4: Sear the Beef and Build the Flavor
Heat peanut oil in a wide skillet over medium-high. Season the marinated beef strips with salt and pepper, then add them in. Sear for about 3-4 minutes per side until nicely browned and cooked to your liking. Remove and set aside. Next, reduce heat to medium, pour in dry white wine, and use a spatula to scrape up all those delicious browned bits stuck to the pan. Let the wine reduce by half—that’s where the magic flavor base forms.
Step 5: Vegetables and Rice Come Together
Add diced onions and minced garlic to the pan and cook until fragrant, about 2-3 minutes. Toss in frozen peas and carrots (no need to thaw) and cook just a minute to heat through. Then add your chilled rice along with the remaining sauce. Crank the heat back up to medium-high and stir constantly for about 3 minutes. You’ll see the rice take on a golden brown hue and the sauce will mostly absorb—which is exactly what you want.
Step 6: Finish with Beef, Eggs, and Green Onions
Turn the heat back down to medium and add your cooked beef, scrambled eggs, and diced green onions. Toss gently to coat everything in the delicious sauce and heat through. Remove from heat, plate it up, and get ready to enjoy some seriously tasty beef fried rice.
Pro Tips for Making Beef Fried Rice Recipe
- Chill Your Rice: Cooking rice ahead and chilling overnight gives you that perfect, non-mushy fried rice texture every time.
- Pound the Beef: Tenderizing the steak with a meat mallet helps break down tough fibers so your beef stays juicy and easy to chew.
- High Heat and Constant Stirring: To avoid soggy rice, cook on high heat and toss continuously so everything fries evenly and gets lightly crisp.
- Don’t Skip the Wine Deglaze: It lifts all those flavorful browned bits off the pan and adds a subtle complexity you won’t get otherwise.
How to Serve Beef Fried Rice Recipe
Garnishes
I love sprinkling some extra chopped green onions or even toasted sesame seeds right before serving for added color and texture. A drizzle of sriracha or a wedge of lime on the side can also brighten up each bite—plus, everyone can customize to their liking!
Side Dishes
My go-to sides with this beef fried rice are simple steamed or sautéed veggies like bok choy or broccoli, and sometimes a light Asian cucumber salad to cut through the richness. Egg rolls or potstickers make it feel extra special for company.
Creative Ways to Present
For a fun twist during dinner parties, I like to serve this fried rice inside a hollowed-out pineapple or in lettuce cups. It instantly turns a casual meal into something you’d find at a restaurant—and your guests love it every time.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. Reheating on the stove in a hot pan brings back most of the original texture, much better than the microwave alone.
Freezing
This recipe freezes beautifully! Just portion it into airtight containers and freeze for up to 3 months. When I’ve done this, it made quick dinners a breeze during busy weeks.
Reheating
To reheat, I prefer warming the frozen or refrigerated fried rice in a skillet over medium heat with a splash of water or broth, stirring occasionally. This helps revive the rice’s texture and prevents dryness. Avoid the microwave unless you’re in a hurry, as it can turn the rice mushy.
FAQs
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Can I use leftover rice for this Beef Fried Rice Recipe?
Absolutely! Leftover rice that has been chilled in the fridge is actually ideal for fried rice because it’s drier and fries up better without getting mushy. Freshly cooked rice tends to be too moist and sticky, so if you don’t have leftover rice, just be sure to spread freshly cooked rice on a tray and chill it as the recipe suggests.
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What cut of beef is best for this recipe?
I recommend using tender but flavorful cuts like strip steak, flank, sirloin, or skirt steak. These cut nicely against the grain and cook quickly, making them perfect for stir-fry. Avoid tougher cuts that require slow cooking, or they may become chewy.
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Can I make this recipe vegetarian or vegan?
For a vegetarian version, swap the beef for tofu, tempeh, or extra veggies, and use vegetable broth instead of chicken or beef broth. For a vegan twist, also replace the eggs with scrambled tofu or simply omit them. Adjust seasonings to taste.
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How spicy is the hot sauce in this recipe?
The hot sauce adds just a mild background heat to balance the flavors. If you like things spicier, feel free to increase the amount or serve with extra chili sauce on the side. If you’re sensitive to spice, you can omit it entirely without losing the main character of this dish.
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Can I use brown rice instead of white rice?
You can, but brown rice will have a firmer texture and takes longer to cook. The frying process might also change slightly since brown rice holds moisture differently. If using brown rice, cook it fully and chill thoroughly before frying to get the best results.
Final Thoughts
This Beef Fried Rice Recipe really holds a special place in my kitchen repertoire. I used to struggle with getting that perfect balance of tender beef and crispy rice, but following these steps changed everything. It’s a simple meal I can trust to please everyone, and the leftovers are a winner too! I hope you give it a try and find it as comforting and delicious as I do — cooking it feels like a warm hug, and sharing it with loved ones just makes it better.
Print
Beef Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Beef Fried Rice recipe combines tender strips of marinated beef with perfectly cooked rice, fresh vegetables, and a savory sauce for a deliciously satisfying meal. Using chicken broth to cook the rice and a flavorful soy-based sauce with a hint of honey and ginger makes the dish both rich and balanced. The beef is tenderized and quickly seared, while the scrambled eggs and vegetables add texture and color. Chilling the rice before frying ensures a crispy texture, perfect for a homemade takeout experience.
Ingredients
Rice
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Stir Fry
- ¾ lb. strip steak (or skirt, flank, or sirloin)
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, whisked well
- 1-2 tablespoons peanut oil (or olive or canola oil)
- ½ cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3-4 green onions, diced
Instructions
- Cook the Rice: Add 2 cups chicken broth to a medium pot and bring it to a boil. Add the rice, submerge it in the broth, and return to a boil. Cover the pot with a tight-fitting lid, reduce heat to medium-low, and simmer gently for 15 minutes. Check if the liquid is absorbed; if not, continue cooking for another 5 minutes.
- Cool the Rice: Spread the cooked rice on a tray and refrigerate until completely cool. This step ensures the rice will fry up crispy. Alternatively, store it in an airtight container overnight for even better texture.
- Prepare the Sauce and Beef: In a bowl, combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Cover the beef with plastic wrap and tenderize both sides using a meat mallet. Trim excess fat. Slice beef into thin strips about 1.5 inches long, toss them in 2 tablespoons of the sauce mixture, and set aside to marinate.
- Scramble the Eggs: Heat butter in an 8-inch nonstick skillet over medium-low heat. Add the whisked eggs and gently scramble until just cooked. Remove from heat and set aside.
- Cook the Beef: Heat oil in a wide skillet over medium-high heat. Season beef with salt and pepper, then cook strips for 3-4 minutes per side until nicely seared and cooked through. Remove beef and set aside.
- Deglaze with Wine: Reduce heat to medium and add white wine to the skillet. Use a spatula to scrape up browned bits. Let the wine reduce by half, about 3-4 minutes.
- Sauté Vegetables: Add diced onion and garlic to the skillet. Cook for 2-3 minutes until soft. Add frozen peas and carrots, cooking for 1 more minute to thaw slightly.
- Fry the Rice: Add the chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for 3 minutes until the rice is evenly coated, brown in color, and most sauce liquids are absorbed.
- Combine and Serve: Reduce heat to medium. Add cooked beef, scrambled eggs, and diced green onions. Toss gently to combine and warm through. Remove from heat and serve immediately.
Notes
- Rice Tips: Use long grain white rice for best texture. Cooking with chicken broth adds flavor.
- Chilling Rice: Cooling the rice before frying helps achieve the ideal fried rice texture by reducing moisture.
- Substitutions: Honey can be replaced with brown sugar. Peanut oil can be swapped for olive or canola oil.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
- Nutrition: Nutritional info is estimated per serving. This recipe yields 4 servings.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg
