Beef Fried Rice
November 2, 2026 • 0 comments
This classic beef fried rice is a Chinese takeout favorite made with tender marinated beef, fluffy cold rice, scrambled eggs, onions, peas, and scallions, all tossed together in a hot wok. Each ingredient is cooked over high heat to create the signature smoky “wok hei” flavor, resulting in a savory, well-balanced dish that’s both comforting and satisfying.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (285 grams, cut into bite-sized pieces) Grass-fed Flank Steak
- (1/4 teaspoon) Salt
- (1 tablespoon) Water
- (1/8 teaspoon) Baking soda
- (1 teaspoon) Dark soy sauce (preferably mushroom flavored)
- (1 teaspoon) Cornstarch
- (1 teaspoon) Oil
- (1 tablespoon) Hot water
- (1/4 teaspoon) Sugar
- (1/2 teaspoon) Sesame oil
- (1 1/2 tablespoon) Soy sauce
- (2 teaspoons) Dark soy sauce
- (1/2 teaspoon) MSG (optional)
- Fresh ground white pepper
- (5 cups) Cooked white rice
- (3 tablespoons) Canola oil, divided
- (2) Eggs, beaten
- (1) Medium onion, diced
- (3/4 cup) Green peas
- (1) Scallion, chopped
- (1 tablespoon) Shaoxing wine
Directions
- In a bowl, combine beef with salt, water, baking soda, dark soy sauce, cornstarch, and oil. Mix until evenly coated and set aside to marinate.
- In a separate bowl, whisk together hot water, sugar, sesame oil, soy sauces, white pepper, and optional MSG to create the sauce.
- Fluff the cooked rice with a fork or your hands to separate the grains. If using cold rice, break apart any clumps as best as possible.
- Heat a wok over medium-high heat and add 1 tbsp of oil. Pour in the beaten eggs and scramble until almost set, then transfer to a bowl.
- Raise the heat until the wok begins to smoke. Add 1 tbsp of oil and spread the marinated beef in a single layer.
- Sear for 20 seconds without moving, then stir-fry until about 70% cooked.
- Remove from the wok and set aside with any juices.
- Add the remaining tablespoon of oil to the wok. Sauté the onions for about 2 minutes until translucent.
- Add the rice, pressing down and breaking up clumps with a spatula.
- Stir-fry for about 5 minutes, or until heated through.
- Sprinkle a little water if needed to help loosen cold rice.
- Pour in the prepared sauce and toss until the rice is evenly coated.
- Return the beef (and its juices) to the wok and stir-fry for about 1 minute.
- Add the scrambled eggs, peas, and scallions. Stir-fry for another 30 seconds, breaking up any large egg pieces.
- Push the rice to the center of the wok and let the edges heat up for about 20 seconds.
- Drizzle Shaoxing wine around the perimeter and stir-fry for another 20 seconds to infuse “wok hei” flavor.
- Taste and adjust seasoning with salt, soy sauce, or white pepper as needed.
- Serve immediately, optionally topped with chili oil for extra heat and flavor.
