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Easy Beef Fried Rice (Better Than Takeout)

Easy Beef Fried Rice (Better Than Takeout)

This quick and flavorful beef fried rice rivals takeout, featuring tender seared beef, fluffy scrambled eggs, and crisp vegetables tossed with day-old jasmine rice in a savory soy sauce blend.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 400 g cooked jasmine rice cold and day-old
  • 250 g beef sirloin or rump steak thinly sliced against the grain
  • 3 tablespoons vegetable oil or peanut oil
  • 3 large eggs lightly beaten
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 150 g frozen peas and diced carrots thawed
  • 3 spring onions sliced (white and green parts separated)
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce for colour
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon white pepper or black pepper if unavailable
  • Pinch of salt

Method
 

  1. Prepare the beef: Season the sliced beef with a pinch of salt and white pepper. Toss to coat. Set aside while you prep the vegetables.
  2. Scramble the eggs: Heat 1 tablespoon of oil in your largest frying pan or wok over high heat until it shimmers. Pour in the beaten eggs. Let them set for 15 seconds without stirring—you'll see the edges turn golden. Gently scramble until just cooked but still soft, about 30 seconds. Transfer the eggs to a plate. The eggs should be fluffy and bright yellow with no browning.
  3. Sear the beef: Add another 1 tablespoon of oil to the pan. When it's smoking hot, add the beef in a single layer. Let it cook undisturbed for 45 seconds until a deep brown crust forms on the underside. The kitchen will smell intensely savoury. Flip and cook for another 30 seconds. Transfer the beef to the plate with the eggs.
  4. Sauté the aromatics: Reduce heat to medium-high and add the remaining 1 tablespoon of oil. Toss in the diced onion, white parts of the spring onion, garlic, and ginger. Stir-fry for 1 minute until the onion turns translucent and the garlic releases its aroma. The mixture should look glossy and smell fragrant, not burnt.
  5. Add the rice: Crumble the cold rice into the pan, breaking up any clumps with your hands before adding. Stir-fry for 2 minutes, pressing the rice against the hot surface with your spatula. You'll hear a satisfying sizzle. The grains should become separate and start to develop light golden spots.
  6. Season and combine: Drizzle the light and dark soy sauces over the rice. Toss everything together until the rice is evenly coated in a rich, caramel colour. Add the peas and carrots, and the cooked beef and eggs. Stir-fry for another 1 minute until the vegetables are heated through and the beef is warmed.
  7. Finish with sesame oil: Remove the pan from the heat. Drizzle the toasted sesame oil over the rice and toss once more. The sesame oil will release a nutty fragrance. Garnish with the green parts of the spring onions. Serve immediately while the rice is piping hot and the edges are slightly crispy.

Notes

For best results, use cold, day-old jasmine rice. Slice beef against the grain and sear over high heat for a deep crust. Toast sesame oil off heat to preserve its fragrance.