Description
This Beef Fried Rice recipe combines tender marinated beef strips with fluffy, chilled rice and a medley of vegetables, creating a flavorful and satisfying dish. The rice is cooked in chicken broth for extra flavor, then stir-fried with savory soy and beef broth sauce, scrambled eggs, peas, carrots, and green onions. The dish is perfect for a hearty weeknight dinner or meal prep, offering a delightful balance of textures and umami-rich taste.
Ingredients
Rice and Broth
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce and Marinade
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Beef and Seasoning
- ¾ lb. strip steak (or skirt, flank, or sirloin steak)
- Salt and pepper, to taste
Cooking Fats and Oils
- 1 tablespoon butter
- 1-2 tablespoons peanut oil (can substitute olive or canola oil)
Additional Ingredients
- 2 eggs, whisked well
- ½ cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3-4 green onions, diced
Instructions
- Cook the Rice. Add 2 cups chicken broth to a medium pot and bring to a boil. Stir in the rice ensuring it is submerged. Return to a boil, cover, reduce heat to medium-low to maintain a gentle simmer, and cook for 15 minutes. Check if liquid is absorbed; if not, cook an additional 5 minutes. Spread the cooked rice onto a tray and refrigerate until completely cooled to ensure crispiness when fried. You can store it overnight for even better texture.
- Prepare Sauce and Marinate Beef. In a bowl, combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Place the beef under plastic wrap and pound with a meat tenderizer to soften. Trim excess fat and slice thinly against the grain into 1.5-inch strips. Toss the beef with 2 tablespoons of the sauce and set aside to marinate briefly.
- Scramble the Eggs. Heat butter in a skillet over medium-low heat. Add whisked eggs and gently scramble until just cooked through but still moist. Remove from heat and set aside.
- Sear the Beef. Heat peanut oil in a wide skillet over medium-high heat. Season marinated beef with salt and pepper and sear each side for 3-4 minutes until cooked through. Remove and set aside.
- Deglaze and Cook Vegetables. Lower heat to medium and pour in white wine. Scrape the skillet bottom with a spatula to loosen browned bits, then reduce the liquid by half, about 3-4 minutes. Add diced onions and garlic, cooking for 2-3 minutes until softened. Stir in frozen peas and carrots and cook for 1 minute.
- Fry the Rice. Add chilled rice and the remaining sauce to the skillet. Turn heat to medium-high and continuously toss for about 3 minutes until rice is evenly coated with sauce and has a light browned color, with most sauce liquid absorbed.
- Combine and Finish. Lower heat to medium, add beef, scrambled eggs, and green onions. Toss everything together to evenly distribute ingredients and heat through. Remove from heat and serve immediately.
Notes
- Chilling the cooked rice before frying helps to prevent soggy fried rice and contributes to a better texture.
- Pounding the beef ensures tenderness and easier cooking.
- Feel free to substitute peanut oil with olive or canola oil based on preference or allergies.
- The honey can be swapped with brown sugar if desired.
- Adjust hot sauce amount to taste for spiciness.
- Using leftover rice cooked a day before yields the best results.
