Name: Beef Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 tbsp dark soy sauce; 2 tsp light soy sauce; 2 tbsp oyster sauce; 1 tbsp Chinese cooking wine; 1/2 tsp white sugar; 1/8 tsp white pepper (substitute black pepper if unavailable); 1 tsp sesame oil; 2 eggs, lightly whisked; 2 tbsp oil (peanut, vegetable, canola, or other neutral oil); 1/2 onion, finely diced; 2 garlic cloves, finely minced; 250g (8 oz) lean beef mince / ground beef; 2 cups frozen diced carrots, peas, corn (use frozen directly; fresh diced vegetables can be substituted); 3 cups day-old cooked rice (equivalent to 1 cup uncooked rice); 1/2 cup finely sliced green onions (from 1-2 stems)

Ingredients

1 tbsp dark soy sauce

2 tsp light soy sauce

2 tbsp oyster sauce

1 tbsp Chinese cooking wine

1/2 tsp white sugar

1/8 tsp white pepper (or substitute black pepper)

1 tsp sesame oil

2 eggs, lightly whisked

2 tbsp oil (peanut, vegetable, canola, or other neutral oil)

1/2 onion, finely diced

2 garlic cloves, finely minced

250g (8 oz) lean ground beef

2 cups frozen diced carrots, peas, and corn (still frozen is fine; or use fresh diced vegetables)

3 cups day-old cooked rice (about 1 cup uncooked rice)

1/2 cup finely sliced green onions (1–2 stems)

Instructions

Step 1: In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, Chinese cooking wine, white sugar, and white pepper. Set the sauce aside.

Step 2: Heat the sesame oil in a large wok or non-stick pan over medium-high heat. Add the whisked eggs and gently stir to scramble them softly. Once cooked, transfer the eggs to a plate and set aside.

Step 3: In the same pan, heat the vegetable oil over high heat. Add the diced onion and minced garlic, cooking for about 30 seconds until fragrant. Add the ground beef and cook, breaking it up with a spatula, until no longer pink, about 2 minutes. Pour in 2 tablespoons of the prepared sauce and cook for an additional minute.

Step 4: Add the frozen mixed vegetables to the beef and cook for 2 minutes, allowing the beef to caramelize slightly. This step is key to developing great flavor, so do not rush it.

Step 5: Add the day-old cooked rice and the remaining sauce to the pan. Toss everything together and cook for about 2 minutes until the sauce is evenly distributed and the rice grains start to caramelize a little.

Step 6: Return the scrambled eggs to the pan along with the sliced green onions. Toss quickly to combine and heat through. Serve immediately.

Tips & Variations

Use day-old rice for the best texture; fresh rice tends to be too soft and sticky.

Feel free to swap the mixed vegetables for whatever you have on hand, such as bell peppers or snap peas.

For extra heat, add a dash of chili sauce or fresh chopped chili peppers while cooking.

If you don’t have Chinese cooking wine, dry sherry can be used as a substitute.

Lean ground beef keeps the dish lighter, but you can use a fattier blend if preferred; just drain excess fat as needed.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work well. Just dice them finely and add them at the same stage where frozen vegetables are used. Adjust cooking time slightly if needed to ensure they’re tender but crisp.

What type of rice is best for fried rice?

Medium or long-grain rice works best because the grains stay separate after cooking. Using day-old, refrigerated rice is ideal because it’s drier and won’t clump together during frying.