Beef Fried Rice

This Beef Fried Rice is loaded with tender stir-fried marinated steak, eggs, veggies, and fried rice, all in a sweet and savory ginger sauce. Even a novice cook can manage this recipe and master the art of making perfectly fried rice.

This fried rice is quick, easy, and tastes better than takeout. This tasty recipe can be on your table in just a few simple steps. This is a hearty meal, but sometimes I like to serve it with an appetizer like coconut shrimp, homemade egg rolls, bacon-wrapped water chestnuts, or lettuce wraps.

The Most Important Tip for Successful Fried Rice

If I were to give you just one piece of advice on making the best fried rice, it would be to prepare your rice a day ahead and refrigerate it. Working with cold, dried rice is best, so it does not stick or clump when stir-fried. Leftover rice from takeout works well, too. Just ensure you put it in an airtight container in the fridge. Those little takeout boxes are not meant for preserving food in the refrigerator. Cooked white rice will last 3-4 days when properly stored in an airtight container in the fridge.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Mirin: It is sweetened sake and can be found in the Asian food section of some grocery stores. Substitutions for the mirin include 2 tablespoons of sherry mixed with 2 teaspoons of granulated sugar. 
• Grated ginger: Freshly grated or ginger paste. Ginger paste works just as well as fresh ginger, and once opened, it lasts about a month in the fridge.
• Beef steak: The best cuts of beef for this recipe are strip steak, flank steak, or sirloin. If you prefer, you can make this delicious recipe with ground beef.
• Oil: vegetable, canola, or peanut
• Rice: Use cooked, chilled day-old rice. Use any long-grain rice, including white rice, brown rice, or jasmine rice. Cook it 1-2 days before and chill it in the fridge. Freshly cooked rice does not fry well at all. It clumps up and turns into a gooey mess. Leftover rice is perfect for this recipe.
• Peas: Frozen work best. Do not thaw.

How to make Beef Fried Rice

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Marinate the beef for about 30 minutes. Heat a little oil and cook the beef over medium-high heat until browned.

Cook the eggs over low heat and plate them. Cut the scrambled eggs into bite-sized pieces. Heat more oil if needed. Over medium-high heat, cook the veggies until crisp-tender. Plate the vegetables.

Melt half the butter in the skillet over medium heat. Add half the rice and cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with half of the sauce mixture you set aside and cook for several minutes, stirring several times. Plate the rice and cover to keep warm.

Melt the remaining butter in the skillet over medium heat. Add the remaining rice and the frozen peas, cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with the remaining sauce mixture and cook for several minutes, stirring several times. Return everything to the skillet over medium-low heat and stir to warm. Add the green onions and stir to combine.

Preparation Tips

• Everything moves fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
• There is no need to thaw the peas. Pull the peas out of the freezer when you start the recipe, and add them frozen when needed. They will quickly thaw in the skillet and stir-fry up just perfectly. Canned peas are not recommended.
• Other veggies that work well in this dish are broccoli, cabbage, mushrooms, green beans, and bell peppers. 
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or in a skillet on the stovetop over low heat.

What to Serve with Beef Fried Rice

• Appetizers: classic egg rolls, potstickers, crab rangoon, and chicken lettuce wraps
• Soup: egg drop soup, hot and sour soup, wonton soup
• Salad: Asian cucumber salad, Asian slaw, and Asian chopped salad

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