Beef Fried Rice Vegetables (Print Version)
Stir-fried jasmine rice with tender beef and colorful vegetables cooked to savory perfection.
# What You'll Need:
→ Beef
01 - 10 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
05 - Pinch of black pepper
→ Rice
06 - 3 cups cooked jasmine or long grain rice (preferably day-old)
→ Vegetables
07 - 1 medium carrot, diced
08 - 1 red bell pepper, diced
09 - 3.5 oz green peas (fresh or frozen)
10 - 2 spring onions, sliced (white and green parts separated)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced
→ Sauce & Seasoning
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tsp toasted sesame oil
16 - 1/2 tsp white pepper (optional)
→ Cooking
17 - 2 tbsp vegetable oil
# Step-by-Step Guide:
01 - Combine the sliced beef with 1 tablespoon soy sauce, cornstarch, 1 teaspoon sesame oil, and black pepper in a bowl. Let marinate for 10 minutes.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry the marinated beef for 2 to 3 minutes until just browned. Remove and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic, ginger, and the white parts of spring onions for 30 seconds until fragrant.
04 - Add diced carrots and bell pepper to the wok, stir-frying for 2 minutes. Add green peas and cook for an additional minute.
05 - Incorporate cooked rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Return beef to the wok. Add soy sauce, oyster sauce, toasted sesame oil, and white pepper if desired. Toss until everything is evenly coated and heated, about 2 minutes.
07 - Stir in the green parts of the spring onions. Remove from heat and serve immediately.
# Expert Suggestions:
01 -
- It comes together faster than takeout and tastes better than most restaurants.
- You'll rediscover what to do with that rice lingering in your fridge.
- The beef stays tender and the vegetables don't get mushy—there's actual texture in every bite.
02 -
- Day-old rice is absolutely essential—warm, fresh rice releases too much moisture and becomes porridge instead of fried rice.
- Don't overcrowd the wok or skip the high heat; crowding drops the temperature and turns your stir-fry into steamed rice.
- Marinating the beef takes just 10 minutes but makes the difference between tough bites and tender, flavorful pieces.
03 -
- Keep a small bowl of cold water next to your wok while cooking; if something starts to stick or your wok needs to cool down a tiny bit, a splash of water creates instant steam and prevents burning.
- Toast your sesame oil in a dry pan for just 30 seconds before using if your bottle has been sitting for a while—it refreshes the aroma.