Classic Beef Fried Rice
Savory beef fried rice made in one skillet with chilled cooked rice, fluffy eggs, sweet peas and carrots, soy sauce, and fresh green onions.
Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop
Ingredients
- 4 cups cooked white rice, chilled
- 12 ounces beef sirloin, boneless
- 2 large eggs
- 1 cup frozen peas and carrots
- 4 green onions
- 3 tablespoons soy sauce
- 2 cloves garlic
- 2 tablespoons neutral cooking oil
- 1 teaspoon toasted sesame oil
- 0.25 teaspoon ground black pepper
Cooking instructions
- Cut the beef across the grain into thin bite-size strips. Mince the garlic, slice the green onions, separating the white and green parts, and beat the eggs in a small bowl. Break up any clumps in the chilled rice. (about 5 min)
- Heat 1 tablespoon of the neutral oil in a large skillet or wok over high heat. Add the beef and black pepper, then stir-fry until browned and the thickest pieces reach 145°F, about 3 to 4 minutes. Transfer the beef to a plate. (about 4 min) — High heat
- Add the remaining 1 tablespoon oil. Pour in the eggs and gently scramble until just set, about 1 minute. Transfer them to the plate with the beef. (about 1 min) — High heat
- Add the white parts of the green onions and garlic to the skillet. Stir-fry for 30 seconds, then add the peas and carrots and cook until hot, about 2 minutes. (about 3 min) — High heat
- Add the chilled rice and toss continuously, pressing out clumps, until the rice is hot and lightly toasted, about 3 minutes. Stir in the soy sauce, beef, and scrambled eggs. (about 3 min) — High heat
- Cook for 1 to 2 minutes more, tossing until everything is evenly combined and steaming hot. Stir in the sesame oil and green parts of the green onions, then serve immediately. (about 2 min) — High heat