This Beef Fried Rice is a flavorful, fast, and family-friendly recipe perfect for busy weeknights. Made with tender strips of sirloin steak, mixed vegetables, fluffy rice, and a rich, savory sauce, it’s versatile enough to serve as a hearty main dish or a satisfying side. Plus, it’s customizable and ready in just 20 minutes.
Why You’ll Love This Recipe
-
Quick and easy – ready in just 20 minutes
-
One-pan meal for easy cleanup
-
Great for leftovers – perfect use for day-old rice
-
Packed with flavor from the homemade sauce
-
Customizable – swap beef for chicken, shrimp, or tofu
-
Kid-friendly and perfect for picky eaters
-
Budget-friendly meal that feels like takeout
-
Ideal for meal prep and freezer-friendly
-
Balanced with protein, vegetables, and grains
-
Crowd-pleaser for family dinners or potlucks
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons dark soy sauce
2 tablespoons regular soy sauce
1 tablespoon oyster sauce
½ teaspoon toasted sesame oil
2 tablespoons vegetable oil (divided into 4 parts)
8 ounces sirloin steak, cut into ¼-inch strips
½ cup small diced onion
1 cup frozen peas and carrots
2 large eggs, lightly beaten
3 cups cooked and cooled rice
Thinly sliced green onions, for garnish (optional)
Directions
-
Make the Sauce
In a small bowl, mix together the dark soy sauce, soy sauce, oyster sauce, and sesame oil. Set aside. -
Cook the Beef
Heat ¼ of the vegetable oil in a large skillet over medium-high heat. Add the sirloin strips and sear until nicely charred and just cooked through, about 3–5 minutes. Transfer to a plate. -
Cook the Vegetables
Add another ¼ of the oil to the skillet. Sauté the diced onion for 2 minutes until softened and lightly browned. Add peas and carrots and cook for another 3 minutes until slightly softened. Remove to the same plate with the beef. -
Scramble the Eggs
Add another ¼ of the oil to the skillet and pour in the beaten eggs. Stir occasionally until just cooked, about 1 minute. Transfer to the plate. -
Fry the Rice
Add the final portion of oil to the skillet, then add the cooked rice. Let it sit for about 2 minutes without stirring to develop a light char. Stir to break up any clumps. -
Combine Everything
Return the cooked beef, vegetables, and scrambled eggs to the skillet. Stir to mix thoroughly. -
Add the Sauce
Pour the prepared sauce over the mixture and stir to coat everything evenly. Cook for another 3 minutes until heated through. -
Serve
Serve hot, garnished with sliced green onions if desired.
Servings and timing
Servings: 6
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
-
Meat swap: Use chicken, shrimp, or ground beef
-
Vegetarian: Omit meat and increase vegetables or use tofu
-
Spicy: Add sriracha or chili flakes for heat
-
Extra veggies: Add bell peppers, baby corn, or mushrooms
-
Low carb: Use cauliflower rice instead of regular rice
-
Fried rice bowls: Serve with a fried egg on top for extra protein
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat or microwave in 1-minute intervals, stirring between each.
FAQs
Can I use freshly cooked rice?
Day-old rice is best for fried rice because it’s drier and results in a better texture. If using fresh rice, spread it on a tray and let it cool for 20–30 minutes before using.
What cut of beef is best for fried rice?
Sirloin is a great choice because it’s tender and cooks quickly. Flank steak or ribeye also work well.
Can I use only one type of soy sauce?
Yes, you can use regular soy sauce if you don’t have dark soy sauce. The flavor will be slightly lighter, but still delicious.
Is oyster sauce necessary?
It’s optional, but adds great umami depth. You can substitute with hoisin sauce or leave it out.
How do I prevent the rice from sticking?
Use cooled rice and make sure your skillet is hot before adding the rice. A nonstick skillet or wok helps too.
Can I add more protein?
Yes! Add more beef or stir in cooked shrimp, tofu, or even edamame.
What kind of oil should I use?
Vegetable oil or canola oil work best due to their high smoke points. Sesame oil is great for flavor but should be used sparingly.
Can I make it spicy?
Absolutely. Add chili oil, red pepper flakes, or a spoonful of sriracha for heat.
Is this gluten-free?
Not as written, but you can use tamari or gluten-free soy sauce and make sure your oyster sauce is gluten-free.
Can I make this in advance?
Yes, it reheats very well, making it perfect for meal prep or busy weeknight dinners.
Conclusion
Beef Fried Rice is a quick, satisfying dish full of savory flavor, tender steak, and colorful vegetables. It’s the perfect meal when you need something fast, hearty, and delicious. Whether you enjoy it as a main or side, this recipe is a must-keep in your weekly rotation.
Print
Beef Fried Rice
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course, Side Dish
- Method: Stir-Fried
- Cuisine: American
- Diet: Halal
Description
This Beef Fried Rice is a quick, easy, and flavorful meal that’s perfect for busy weeknights. With tender strips of sirloin steak, scrambled eggs, veggies, and perfectly seasoned rice, it works as a satisfying main dish or a hearty side.
Ingredients
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil, divided (used in stages)
- 8 ounces sirloin steak, cut into 1/4-inch strips
- 1/2 cup diced onion
- 1 cup frozen peas and carrots
- 2 large eggs, lightly beaten
- 3 cups cooked and cooled rice
- Thinly sliced green onions, for garnish (optional)
Instructions
- In a small bowl, whisk together dark soy sauce, regular soy sauce, oyster sauce, and sesame oil. Set aside.
- Heat 1/4 of the vegetable oil in a large skillet over medium-high heat. Add beef and sear until charred and just cooked through, 3–5 minutes. Remove and set aside.
- Add another 1/4 of the vegetable oil to the skillet. Sauté the onions until soft and lightly browned, about 2 minutes. Add peas and carrots and cook until slightly softened, about 3 minutes. Remove and add to the plate with the beef.
- Add another 1/4 of the vegetable oil to the skillet. Pour in the beaten eggs and scramble until cooked, about 1 minute. Add to the plate with beef and vegetables.
- Add the remaining oil to the pan. Add rice and let it sit undisturbed for 2 minutes to develop a light char, then stir.
- Return beef, vegetables, and eggs to the pan. Stir to combine.
- Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 3 minutes until heated through and well blended.
- Serve immediately, garnished with sliced green onions if desired.
Notes
- Swap sirloin with ground beef, chicken, shrimp, or keep it vegetarian.
- Use leftover or day-old rice for best texture and to prevent clumping.
- Oyster sauce is optional but adds rich umami flavor.
- Dark soy sauce gives a deeper color and flavor but can be replaced with regular soy sauce.
- This dish can be frozen and reheated for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 244
- Sugar: 1g
- Sodium: 814mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 80mg
