Ditch the takeout! Whip up some savory and succulent Beef Fried Rice in the comfort of your own kitchen.
Every now and then, I get a craving for Chinese takeout. But that isn’t always the best option for my wallet. To satisfy my cravings while saving money, I’ll make my own homemade beef fried rice. At first, you might think that this would take longer than just ordering takeout, but it only takes 30 minutes. That’s a quicker turnaround than some restaurants on a busy night!
With such ease and simplicity, this recipe proves that oftentimes, the authenticity of a home-cooked meal beats the convenience of takeout. Plus, in my opinion, it tastes a lot better. With tender beef surrounded by the delicious flavors of the other stir-fried ingredients, what’s not to enjoy? This beef fried rice is a hearty but easy Asian dish that can be enjoyed with your family and friends.
Is Beef Fried Rice Healthy?
Beef fried rice can be a part of a balanced diet, in moderation. The beef sirloin or flank steak used in this recipe are leaner cuts, which are still rich in protein. The two eggs in the stir-fry also add a good amount of protein and a number of antioxidants, while the veggies add plenty of vitamins and minerals. If you want to add more fiber to the meal, add a cup of shredded Brussels sprouts or broccoli to the stir-fry. For a gluten-free variation, try coconut aminos instead of soy sauce.
A Vibrant, Veggie Version
If you want to try a more veggie-focused variation on this recipe, you’ll just have to make a few easy swaps. First, replace beef with Crispy Baked Tofu, or omit protein altogether. Then, incorporate Cabbage Stir-Fry alongside the frozen peas and carrots. Not only does this add fiber, it also adds an array of color and fresh textures to brighten the whole dish. Finally, replace the oyster sauce with coconut aminos or mushroom broth, and there you have it—an earthy, vibrant vegetarian fried rice that tastes just as good as the original.
How do I store leftovers?
Let the beef fried rice cool completely before transferring to an airtight container and storing in the fridge for up to 4 days. For longer storage, transfer the meal to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating it in a well-oiled pan or wok on medium heat until it starts to sizzle and steam. Once it’s warmed all the way through, enjoy your leftovers!
Serving Suggestions
Let your beef fried rice be the beginning of a beautiful lunch or dinner! If I’m not very hungry, I like to enjoy a small bowl of beef fried rice with some light Crispy Air-Fryer Egg Rolls or an Asian Healthy Broccoli Salad.
For dinner, I’m definitely likely to turn the beef fried rice into my entree next to Coleslaw With Asian Dressing and Air-Fryer Potstickers. After a hearty bowl of beef fried rice, I like a fresh palate cleanser, like Mango Frozen Yogurt.
Ingredients
- 2 tablespoons vegetable oil divided
- 2 large eggs beaten
- 1 pound lean beef sirloin or flank steak thinly sliced
- Salt and pepper to taste
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen peas and carrots thawed
- 3 cups cooked and cooled brown rice
- 2-3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions thinly sliced (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
- Increase the heat to medium-high and add the remaining 1 tablespoon of oil to the pan. Season the beef slices with salt and pepper. Add the beef to the pan and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
- In the same pan, add the diced onion and minced garlic. Stir-fry for 2 minutes until the onion is translucent. Add the peas and carrots and cook for another 3 minutes.
- Add the cooked brown rice to the pan with the vegetables. Stir well to combine. In a small bowl, mix the low-sodium soy sauce, oyster sauce, and sesame oil. Pour the sauce over the rice mixture and stir-fry for 3-4 minutes.
- Return the cooked beef and scrambled eggs to the pan. Stir everything together and cook for an additional 2 minutes until heated through.
- Remove from heat. Garnish with sliced green onions. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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