Description
Whipping up classic beef fried rice turns ordinary dinner into a seriously delicious adventure for your taste buds. Packed with savory beef, crispy rice, and bold seasonings, this quick meal delivers restaurant-quality flavor right from your own kitchen.
Ingredients
Scale
Main Ingredients:
- 10 oz flank steak
- 5 cups cold cooked rice
- 2 eggs
Supporting Ingredients:
- 1 medium onion
- ¾ cup peas
- 1 scallion
Seasonings and Oils:
- 3 tablespoons canola oil
- 1 tablespoon Shaoxing wine
- ¼ teaspoon salt
- 1 tablespoon water
- ⅛ teaspoon baking soda
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon oil
- 1 tablespoon hot water
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- 1 ½ tablespoons soy sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon MSG
- White pepper
Instructions
- Blend ¼ tsp salt, 1 tbsp water, ⅛ tsp baking soda, 1 tsp dark soy sauce, 1 tsp cornstarch, and 1 tsp oil with 10 oz flank steak pieces. Let the mixture rest for 15 minutes while preparing other ingredients.
- Whisk 1 tbsp hot water, ¼ tsp sugar, ½ tsp sesame oil, 1 ½ tbsp soy sauce, 2 tsp dark soy sauce, ½ tsp MSG, and white pepper in a small bowl. Set the sauce mixture aside.
- Heat 1 tbsp canola oil in a wok at medium-high heat (375°F). Crack 2 beaten eggs into the pan, scramble quickly for 1-2 minutes until just set. Transfer eggs to a separate plate.
- Add another 1 tbsp oil to the wok. Sear marinated beef pieces for 2-3 minutes at high heat (400°F) until 70% cooked. Remove beef from the wok.
- Toss 1 diced medium onion in the remaining 1 tbsp oil. Stir-fry for 2 minutes until translucent.
- Add 5 cups cold cooked rice to the wok. Stir-fry at high heat (425°F) for 3-4 minutes until rice is heated through and slightly crispy.
- Pour prepared sauce over the rice. Fold in seared beef, scrambled eggs, ¾ cup peas, and 1 chopped scallion.
- Drizzle 1 tbsp Shaoxing wine around the wok’s edge. Stir everything together for 1 minute at high heat.
- Transfer fried rice to a serving plate immediately. Enjoy while hot.
Notes
- Always use cold, day-old rice for the best texture and to prevent clumping during stir-frying.
- Cut beef into thin, uniform pieces to ensure even and quick cooking.
- Let each ingredient cook briefly at high heat to maintain its distinct flavor and prevent steaming.
- Keep your wok or large skillet extremely hot and move ingredients quickly to achieve that classic wok-seared taste and prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 110 mg