Beef Fried Rice with Egg (Print Version)

A quick, savory stir-fry featuring tender beef, mixed veggies, and fluffy eggs over rice.

# What You'll Need:

→ Beef

01 - 9 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp freshly ground black pepper

→ Rice

05 - 3 cups cooked jasmine or long-grain rice, chilled (preferably day-old)

→ Vegetables

06 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
07 - 1/2 small onion, finely chopped
08 - 2 green onions, sliced
09 - 2 cloves garlic, minced

→ Eggs

10 - 2 large eggs
11 - 1 tbsp milk or water
12 - Pinch of salt

→ Sauces & Seasonings

13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tsp sesame oil
16 - 1/2 tsp sugar (optional)

→ Oil

17 - 2 tbsp vegetable oil, divided

# Directions:

01 - Combine sliced beef with 1 tablespoon soy sauce, cornstarch, and black pepper in a bowl. Mix thoroughly and let rest for 10 minutes.
02 - In a small bowl, whisk eggs with milk or water and a pinch of salt until smooth.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Stir-fry the beef until just browned, about 2 minutes. Remove from the pan and set aside.
04 - Add the remaining 1 tablespoon oil to the pan. Sauté chopped onion and minced garlic for 1 minute until fragrant, then add frozen mixed vegetables and stir-fry for 2 to 3 minutes until heated through.
05 - Push vegetables aside and pour in the beaten eggs. Gently scramble until just set.
06 - Add the chilled cooked rice to the pan. Stir thoroughly, breaking apart any clumps and mixing with vegetables and eggs.
07 - Return the beef to the pan. Add soy sauce, oyster sauce, sesame oil, and sugar if using. Stir-fry everything for 2 to 3 minutes until well combined and thoroughly heated.
08 - Remove from heat and stir in sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in 30 minutes and tastes like you spent an hour in the kitchen.
  • Day-old rice transforms into something crispy and flavorful instead of mushy.
  • You can swap the beef for whatever protein is in your fridge and it still works.
  • The wok becomes your instrument—every stir makes the dish taste better.
02 -
  • Day-old rice is non-negotiable—warm rice will steam and turn mushy no matter how hot your wok is, so plan ahead or chill fresh rice first.
  • Don't overcrowd the wok when you sear the beef; give each piece space so it browns instead of steaming itself pale.
  • Taste before you finish; the soy and oyster sauces are salty, and you might not need the sugar at all depending on your brand.
03 -
  • Have everything prepped and within arm's reach before you start cooking—wok cooking moves fast, and there's no time to chop garlic mid-flame.
  • If the rice starts sticking, you need more heat and more oil; a proper wok should feel almost frantic, not slow and careful.

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