Beef Fried Rice Vegetables (Printer-friendly)

Tender beef and veggies tossed with jasmine rice in a quick, savory stir-fry.

# What You'll Need:

→ Beef

01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil

→ Rice

05 - 3 cups cooked jasmine or long grain rice, day-old and chilled

→ Vegetables

06 - 1 medium carrot, peeled and diced
07 - 1 red bell pepper, diced
08 - 1 cup frozen peas
09 - 2 scallions, sliced (whites and greens separated)
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, minced

→ Sauce

12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tsp toasted sesame oil
15 - 1/2 tsp white pepper (optional)

→ Eggs

16 - 2 large eggs, lightly beaten

→ Oil

17 - 2 tbsp vegetable oil, divided

# How to Prepare:

01 - Combine beef slices with 1 tbsp soy sauce, cornstarch, and sesame oil. Mix thoroughly and let marinate for 10 minutes.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Stir-fry the beef for 1 to 2 minutes until browned. Remove beef and set aside.
03 - Add remaining 1 tbsp vegetable oil to the pan. Stir-fry garlic, ginger, and scallion whites for 30 seconds until fragrant.
04 - Add diced carrot and bell pepper. Stir-fry for 2 to 3 minutes until slightly tender. Add peas and cook for another minute.
05 - Push vegetables aside. Pour beaten eggs into the cleared area and scramble until just set. Combine eggs with vegetables.
06 - Incorporate chilled rice into the pan. Stir-fry for 2 to 3 minutes, breaking up clumps and mixing evenly.
07 - Return cooked beef to the pan. Add soy sauce, oyster sauce, toasted sesame oil, and white pepper if using. Toss to combine and heat through for 1 to 2 minutes.
08 - Remove from heat, garnish with scallion greens, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes about three minutes.
  • Day-old rice turns into something way better than it was the first time around.
  • You can swap the beef for whatever protein is hiding in your freezer and it still works.
  • The whole meal is done before you could even get takeout delivered.
02 -
  • Cold rice is non-negotiable because hot or warm rice will clump and turn gummy no matter how much you stir.
  • Your wok or pan needs to be screaming hot before anything goes in, or the beef will steam instead of sear and the rice will stick.
  • Don't skip the step of removing the beef early, because it finishes cooking when you add it back and will turn chewy if you leave it in the whole time.
03 -
  • If you don't have day-old rice, spread freshly cooked rice on a baking sheet and chill it in the fridge for thirty minutes to dry it out.
  • Separating the scallion whites and greens gives you two layers of flavor, one cooked and mellow, the other fresh and sharp.
  • A squeeze of lime juice right before serving brightens everything up and makes it taste like you added a secret ingredient.

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