Beef Fried Rice with Vegetables and Egg is a quick and satisfying stir-fry that combines tender beef strips, scrambled egg, mixed vegetables, and perfectly seasoned rice. This savory and well-balanced dish is ideal for busy weeknights, weekend takeout-style dinners at home, or a great way to use up leftover rice.
Why You’ll Love This Recipe
This recipe is not only fast and easy but also incredibly versatile. The use of day-old rice gives it that classic fried rice texture—lightly crisp and fluffy. The combination of tender beef, colorful vegetables, and eggs provides a full spectrum of nutrients and flavor. Whether you’re craving comfort food or a convenient meal that comes together in under 30 minutes, this dish delivers on all fronts.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups cooked white rice (preferably day-old)
- 1/2 lb beef sirloin or flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 2 eggs, lightly beaten
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/4 cup chopped red bell pepper
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- Salt and pepper to taste
directions
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), and sesame oil. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for 2–3 minutes, until browned and just cooked through. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic for 30 seconds until fragrant.
- Pour the beaten eggs into the skillet and scramble until just set. Push to one side of the skillet.
- Add the peas, carrots, and red bell pepper to the other side of the skillet and stir-fry for 2–3 minutes, until vegetables are slightly tender.
- Add the cooked rice and beef back into the skillet. Pour in the prepared sauce and stir everything together thoroughly.
- Stir-fry for an additional 2–3 minutes, making sure the rice is evenly coated with the sauce and heated through.
- Adjust seasoning with salt and pepper, if needed.
- Garnish with sliced green onions and serve hot.
Servings and timing
This recipe serves 2 to 3 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Use Brown Rice or Jasmine Rice: Swap in for a different texture and flavor.
- Add More Vegetables: Mushrooms, baby corn, zucchini, or broccoli work well.
- Spicy Kick: Add chili flakes, sriracha, or chopped fresh chili to the sauce.
- Protein Swap: Use shrimp, chicken, or tofu instead of beef.
- Low-Carb Option: Substitute with cauliflower rice and reduce the sauces slightly.
storage/reheating
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Skillet: Reheat in a nonstick pan over medium heat with a splash of oil or water.
- Microwave: Heat in a microwave-safe container for 1–2 minutes, stirring halfway through.
For best results, reheat in a skillet to preserve texture and prevent sogginess.
FAQs
Can I use freshly cooked rice?
It’s better to use day-old rice, as fresh rice tends to be too moist and can become mushy. If using fresh rice, spread it out and cool in the fridge for 30 minutes before stir-frying.
What cut of beef is best for fried rice?
Sirloin and flank steak are ideal due to their tenderness and quick cooking time. Always slice thinly against the grain for best results.
Do I need a wok to make fried rice?
No, a large nonstick or stainless steel skillet works perfectly well as long as it’s hot and roomy enough to stir-fry the ingredients evenly.
Can I make it ahead of time?
Yes, this dish reheats well and is excellent for meal prep. Store portions in airtight containers and reheat when needed.
Is oyster sauce necessary?
Oyster sauce adds depth and umami but can be omitted if unavailable. You can increase soy sauce slightly or add a splash of hoisin as an alternative.
Can I freeze fried rice?
Yes, allow it to cool completely, then freeze in individual containers. Reheat in a skillet or microwave until hot.
How can I make this gluten-free?
Use gluten-free soy sauce (like tamari) and omit oyster sauce or use a gluten-free version.
What oil is best for stir-frying?
Use neutral oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
How do I avoid soggy fried rice?
Ensure your rice is dry and your skillet is hot. Don’t overcrowd the pan, and cook quickly to maintain texture.
Can I add sauce at the end?
Yes, but adding it during the cooking process allows the rice to absorb the flavors more evenly.
Conclusion
Beef Fried Rice with Vegetables and Egg is a flavorful, satisfying meal that’s perfect for quick dinners or smart use of leftovers. With its savory sauce, tender beef, and colorful vegetables, this stir-fry is both comforting and nutritious. Whether you’re cooking for a busy night or prepping meals ahead, this easy recipe is sure to become a household favorite.
Print
Beef Fried Rice with Vegetables and Egg
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Lactose
Description
A fast, flavorful stir-fried rice dish with tender beef strips, scrambled egg, vibrant vegetables, and savory soy sauce—this comforting classic is perfect for busy weeknights or tasty leftovers.
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 1/2 lb beef sirloin or flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 2 eggs, lightly beaten
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/4 cup chopped red bell pepper
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- In a small bowl, combine soy sauce, oyster sauce (if using), and sesame oil. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beef slices and cook for 2–3 minutes until browned. Remove and set aside.
- Add remaining oil to the skillet. Sauté garlic for 30 seconds, then pour in beaten eggs. Scramble until just set and push to one side.
- Add peas, carrots, and bell pepper to the skillet. Stir-fry for 2–3 minutes until softened.
- Add the rice and beef back to the skillet. Pour in the sauce and stir well to coat everything evenly.
- Cook for another 2–3 minutes, stirring occasionally. Season with salt and pepper as needed.
- Garnish with sliced green onions and serve hot.
Notes
- Use chilled, day-old rice for best texture and less stickiness.
- You can substitute beef with chicken, shrimp, or tofu.
- Add a dash of chili sauce for extra heat if desired.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 215mg
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