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

Units Scale

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

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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