Beef Fried Rice

This beef fried rice is quick, flavorful, and better than takeout. With caramelized ground beef, fluffy eggs, vegetables, and a savory sauce, it’s the perfect weeknight dinner made in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Calories: 420

Ingredients Method Notes

Ingredients

For the Sauce

1 tbsp dark soy sauce adds deep color and flavor
2 tsp light soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine (Shaoxing wine) or substitute rice vinegar + extra soy sauce
0.5 tsp white sugar
0.125 tsp white pepper or black pepper

For the Scrambled Eggs

1 tsp sesame oil
2 large eggs lightly beaten

For the Fried Rice

2 tbsp neutral oil peanut, canola, or vegetable
0.5 onion finely diced
2 cloves garlic minced
250 g lean ground beef
2 cups frozen mixed vegetables peas, carrots, corn
3 cups day-old cooked rice cold rice works best
0.5 cup green onions sliced

Method

Step 1: In a small bowl, whisk together soy sauces, oyster sauce, cooking wine, sugar, and pepper. Set aside.
Step 2: Heat sesame oil in a wok over medium-high heat. Add eggs and scramble gently until just set. Transfer to a plate.
Step 3: In the same wok, heat neutral oil. Add onion and garlic, cook 30 seconds until fragrant. Stir in beef, breaking it apart. Cook until browned. Add 2 tbsp of the sauce and cook 1 minute.
Step 4: Stir in frozen vegetables and cook 2 minutes. Let beef and veggies caramelize slightly.
Step 5: Add cold rice and remaining sauce. Stir-fry 2 minutes, separating rice grains and coating evenly. Let rice toast slightly.
Step 6: Return scrambled eggs and green onions. Toss quickly and serve hot.

Notes

Use cold, day-old rice for best results—it prevents clumping and keeps the texture light. Swap beef with chicken, pork, shrimp, or tofu for variety. For extra flavor, add chili flakes or sriracha. Leftovers reheat best in a hot wok with a splash of water or oil.