Description

Beef Fried Rice is a quick, flavorful, and satisfying dish that combines tender beef, aromatic vegetables, and seasoned rice, all cooked in one pan. It’s a versatile meal that can be customized with your favorite vegetables and sauces.

Ingredients

1 lb ground beef or flank steak, thinly sliced
2 cups cooked and cooled rice (preferably day-old)
2 tablespoons vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 cup mixed vegetables (e.g., peas, carrots, corn)
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper, to taste
2 green onions, sliced (for garnish)

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Instructions

If using flank steak, marinate the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt for about 10 minutes. If using ground beef, season with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned. Remove and set aside.
In the same skillet, add the beaten eggs and scramble until fully cooked. Remove and set aside with the beef.
Add the remaining tablespoon of oil to the skillet. Sauté the diced onion and minced garlic until fragrant. Add the mixed vegetables and cook until tender.
Add the cooled rice to the skillet, breaking up any clumps. Stir in the soy sauce, oyster sauce (if using), and sesame oil. Cook until the rice is heated through and slightly crispy.
Return the cooked beef and scrambled eggs to the skillet. Toss everything together and cook for an additional 2–3 minutes.
Season with salt and pepper to taste. Garnish with sliced green onions and serve hot.

Notes

Vegetarian: Replace beef with tofu or tempeh for a plant-based version.Spicy: Add chili garlic sauce or sriracha for a spicy kick.Low-Carb: Use cauliflower rice instead of regular rice.Additional Vegetables: Incorporate bell peppers, zucchini, or mushrooms for added nutrition.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 700mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 120mg