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A simple and flavorful Beef Fried Rice dish featuring tender sirloin strips, fresh vegetables, scrambled eggs, crispy day-old rice, and a rich soy-oyster sauce, perfect for a quick weeknight meal or leftovers.

  • Total Time: 25 minutes
  • Yield: 6 servings (about 1 cup each) 1x

Ingredients

Scale
  • 2 tablespoons dark soy sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 8 ounces beef sirloin, sliced thin across the grain into long strips
  • 1 cup frozen peas and carrots
  • 1 medium sweet onion, diced finely
  • 2 scallions, diced finely
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 3 cups day-old cooked, chilled white rice, any large clumps broken up

Instructions

  1. Whisk dark soy sauce, low-sodium soy sauce, oyster sauce, and toasted sesame oil in a small bowl and set aside.
  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high until shimmering.
  3. Pour in beaten eggs; cook, stirring occasionally, until just set and scrambled, then remove eggs and set aside.
  4. Add remaining 1 tablespoon vegetable oil to the pan.
  5. Add beef strips and cook, stirring, until edges are charred and beef is just cooked through, about 3 minutes; transfer to plate with the eggs.
  6. Add peas and carrots, diced onion, and scallions to the pan; sauté until vegetables soften and onion is translucent, about 3 minutes.
  7. Stir in grated ginger and minced garlic and cook about 30 seconds until fragrant; season lightly with salt and pepper.
  8. Add chilled day-old rice, breaking up any clumps; cook about 4 minutes total, alternating 1 minute resting with 1 minute stirring to crisp the rice.
  9. Stir the soy–oyster sauce mixture, pour it over the rice, and stir/toss for about 1 minute to coat evenly.
  10. Return the cooked beef and scrambled eggs to the pan and toss to combine.
  11. If the rice is too wet, lower heat to medium-low and cook a few more minutes to dry it out, stirring carefully to avoid burning.
  12. Taste and adjust seasoning with salt and pepper as needed.
  13. Serve immediately.

Notes

Use day-old cooked, chilled rice to achieve perfectly crispy fried rice texture., Slice the beef thinly against the grain to keep it tender and easy to chew., Prep all ingredients before cooking since stir-frying happens quickly., Cook rice by alternating 1 minute resting and 1 minute stirring to crisp it properly., Be cautious with salt and pepper as soy and oyster sauces add saltiness; taste as you go., For reheating, use a skillet with a little oil and broth or water to revive crispness; microwave works but won’t retain texture., Recipe is versatile: you can swap beef for chicken, pork, shrimp, or tofu, and vary vegetables like bell peppers, broccoli, or mushrooms., You can double the sauce or add broth for a saucier dish., Store leftovers in airtight containers refrigerated up to 3 days or frozen up to 2 months.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Chinese-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: Approximately 350-400 calories per serving (estimate)
  • Fat: About 10-12 grams per serving (estimate)
  • Carbohydrates: About 45 grams per serving (estimate)
  • Protein: About 25 grams per serving (estimate)