Description
This Beef Fried Rice recipe is a delicious, savory dish combining tender marinated beef, fluffy scrambled eggs, and perfectly cooked rice with vibrant vegetables and a flavorful sauce. Slow-cooked rice is chilled to achieve the ideal texture for frying, resulting in a satisfying meal perfect for any dinner occasion.
Ingredients
Scale
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)
Eggs
- 2 eggs, whisked well
Vegetables and Aromatics
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3-4 green onions, diced
Additional Liquids
- ½ cup dry white wine
Instructions
- Prepare the Rice: Add 2 cups of 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.
- Make the Sauce and Marinate the 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.
- Cook 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.
- Finish the Dish: 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
- Refrigerating the rice before frying is key to achieving a crispy texture and preventing mushiness.
- You can substitute the strip steak with skirt, flank, or sirloin steak depending on availability and preference.
- Adjust the amount of hot sauce in the marinade to your preferred spice level.
- If peanut oil is not available, olive or canola oil can be used as healthier alternatives.
- For an even richer flavor, marinate the beef for up to 30 minutes before cooking.
- Prepare the rice a day in advance for the best texture.
