Be sure to try my Pepper Steak and Beef Lo Mein recipes next!
Beef Fried Rice
Nothing beats making your own Beef Fried Rice at home! There is plenty of juicy, flavorful beef in this dish, (no need to go digging for it like I usually do with takeout fried rice)! And the rice itself is loaded with flavor- we cook it in beef broth instead of water in this recipe and it really makes all the difference. (And the sauce is a flavor explosion!) If you’re in need for a flavorful way to use up leftover rice, this recipe is perfect for that too. Don’t miss my pro rice tips along with everything you need to know to nail this recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Tenderize the beef with a meat mallet and cut into thin slices. Toss with 2 tablespoons of the sauce mixture and set aside. Scramble 2 eggs and set aside.
Cook the beef in a large skillet for 3-4 minutes. Set aside. Deglaze the skillet with white wine and reduce by half.
Soften the onions and garlic. Add frozen peas/carrots. Add cold rice and sauce. Toss and cook through until sauce is absorbed, 3-4 minutes.
Add beef, eggs, and green onions. Toss to coat and heat through. Serve!
Tips For The Rice
Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you’d ideally lay it on a tray for a few hours (or overnight) before frying. Dry rice absorbs the sauce while remaining crisp. Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I prefer the consistency when I don’t rinse it. 🙂 Feel free to rinse if preferred! I like to use long grain white rice for this. The consistency is much better than Instant Rice. (But instant can be used if needed!) If using leftover rice, you’ll need 3 cups for this recipe. Other Varieties of Rice: If preparing with a different kind of rice, (brown rice for example), refer to package for the amount of liquid (beef broth), and simmering time that will be required to cook it. Cauliflower Rice: 3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the beef/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well, making this a convenient snack, lunch, or dinner!
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12-inch Stainless Steel Skillet– The same one as pictured in this recipe. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
