Name: Beef Fried Rice Recipe
Prep time: 15 min
Cook time: 35 min
Ingredients: 1 cup uncooked long-grain white rice — For fluffiness and to avoid clumping.; 2 cups chicken broth — Adds depth; better than plain water.; ¼ cup soy sauce — Salty + umami backbone.; ¼ cup beef broth — Gives a beefy richness in the sauce.; 1 tablespoon honey — Balances the salt; you can sub brown sugar if you like.; 1 teaspoon hot sauce — Just a little to lift the flavor; not meant to make it spicy.; ½ teaspoon sesame oil (optional — Adds a nutty aroma; I love using it sparingly.); 1/8 teaspoon ground ginger — Brings warmth and subtle spice.; ¾ lb strip steak (or skirt, flank, or sirloin — These cuts are tender when sliced thin.); Salt & pepper — To season the beef before searing.; 1 tablespoon butter — For scrambling eggs; give them richness.; 2 eggs (well whisked — For that fluffy, golden protein.); 1-2 tablespoons peanut oil (or olive / canola — High smoke point helps fry without burning.); ½ cup dry white wine — Deglazes the pan (adds acidity; optional but nice.); 3 cloves garlic (minced — Essential aromatic.); 1 small yellow onion (finely diced — Adds sweetness and texture.); ¾ cup frozen peas — Easy way to add green + nutrition.; ¾ cup frozen carrots — Same as peas; keep prep fast.; 3-4 green onions (diced — Fresh topping for color and mild bite.)

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Beef Fried Rice Recipe | Quick & Flavor-Packed Meal

I’ve always been a big fan of comfort food, and the other day I whipped up this beef fried rice that totally hit the spot. I loved watching the juicy bits of beef sizzle next to vibrant veggies and fluffy eggs, all married together by a rich sauce.

I realized it’s one of those dishes that feels special but comes together in one pan. Every bite has so much flavor that even leftovers taste amazing. If you enjoy hearty rice bowls, you can also try this flavorful Teriyaki Chicken Rice Bowl Recipe for another satisfying meal idea.

Ingredients Section

Here’s everything I use — with amounts, why I pick them, and little tips to make them shine.

1 cup uncooked long-grain white rice — For fluffiness and to avoid clumping.
2 cups chicken broth — Adds depth; better than plain water.

Sauce

¼ cup soy sauce — Salty + umami backbone.
¼ cup beef broth — Gives a beefy richness in the sauce.
1 tablespoon honey — Balances the salt; you can sub brown sugar if you like.
1 teaspoon hot sauce — Just a little to lift the flavor; not meant to make it spicy.
½ teaspoon sesame oil (optional) — Adds a nutty aroma; I love using it sparingly.
1/8 teaspoon ground ginger — Brings warmth and subtle spice.

Stir-Fry

¾ lb strip steak (or skirt, flank, or sirloin) — These cuts are tender when sliced thin.
Salt & pepper — To season the beef before searing.
1 tablespoon butter — For scrambling eggs; give them richness.
2 eggs, well whisked — For that fluffy, golden protein.
1-2 tablespoons peanut oil (or olive / canola) — High smoke point helps fry without burning.
½ cup dry white wine — Deglazes the pan, adds acidity; optional but nice.
3 cloves garlic, minced — Essential aromatic.
1 small yellow onion, finely diced — Adds sweetness and texture.
¾ cup frozen peas — Easy way to add green + nutrition.
¾ cup frozen carrots — Same as peas; keep prep fast.
3-4 green onions, diced — Fresh topping for color and mild bite.

Note: Several serving — this recipe makes 4 servings.

Variations

Want to tweak things? Here are some options to suit different diets or tastes:

Use brown rice instead of white — more fiber, chewier texture. Adjust liquid and cooking time accordingly.
Swap beef with chicken, shrimp, or tofu — keeps it flexible for your protein preferences.
Omit the honey/hot sauce or use sugar-free sweetener to make it sugar-free.
For a dairy-free version, skip the butter and use plant-based oil for scrambling eggs (or use an egg substitute).
Add extra flavor with a splash of fish sauce or oyster sauce. Maybe some chile flakes if you want heat.
For a low-carb option, use cauliflower rice instead of regular rice.

Cooking Time

Here’s how long this recipe takes, from start to finish:

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Equipment You Need

These are the tools I use when I make this — each one helps in its own way:

3-quart saucepan or Dutch oven — to steam / cook the rice.
Wide 12-inch skillet — ideal surface area for frying so everything cooks evenly.
Chef’s knife — for slicing the meat thin and dicing veggies cleanly.
Cutting board(s) — especially separate ones for meat vs. veggies to avoid cross-contamination.
Nonstick or regular skillet (8-inch works) — for scrambling eggs so they don’t stick.

How to Make Beef Fried Rice Recipe?

Here’s how I go about it, step by step:

Cook the Rice

Bring the chicken broth to a boil in a pot, then stir in the rice. Cover, reduce the heat, and let it simmer until the rice has absorbed all the liquid (about 15 minutes). Spread it out on a tray and cool it, ideally overnight or until it’s very cold, so it fries up nicely without getting mushy.

Prepare the Beef & Sauce

While the rice is cooling, mix up the sauce (soy sauce, beef broth, honey, hot sauce, ginger, and optional sesame oil) and toss the beef thin slices in about two tablespoons of that sauce. Tenderize the beef if needed, slice across the grain, and season it. This keeps it tender and flavorful.

Scramble Eggs

Melt butter in a smaller skillet (medium-low heat) and pour in the whisked eggs. Scramble gently until just set, then remove them to set aside. This way they don’t overcook later when everything else goes in.

Make the Fried Rice

Heat oil in the wide skillet (medium-high), sear the beef slices (3-4 minutes per side) until browned, then take it out. Add the wine to deglaze, scraping up browned bits, and let it reduce by about half. Stir in onions, garlic, peas, and carrots.

Once those soften, add the chilled rice and the rest of the sauce, tossing constantly until the rice picks up color and absorbs most sauce. Finally fold in the beef, scrambled eggs, and green onions, warming everything together and serving hot.

Additional Tips for Making this Recipe Better

Here is what I’ve learned by making this many times. These little things make a big difference:

Use cold, cooked rice; I always cook it ahead and chill it so it fries crisp instead of being soggy.
Slice the beef thin and against the grain so it doesn’t chew—tender beef always wins.
Don’t overcrowd the skillet. If there’s too much in one go, things steam instead of fry.
Keep your sauce ready and don’t over-measure—it’s easy to get salty if you add extra soy or broth.
Taste as you go: adjust seasoning at the end, maybe more pepper, more green onion, or a squeeze of lime if you want brightness.

How to Serve Beef Fried Rice Recipe?

Serve this beef fried rice directly from the skillet onto plates. Garnish with extra sliced green onions for a fresh pop of color. Add a sprinkle of toasted sesame seeds or a drizzle of sesame oil on top for aroma.

For a visual touch, include thin wedges of lime or lemon alongside so people can squeeze fresh juice. Pair it with something simple like steamed broccoli, cucumber salad, or even a crisp green salad to balance the richness. For more hearty ideas, you might also enjoy this comforting Hamburger Rice Casserole Recipe on another cozy night.

Nutritional Information

Here’s a snapshot of what one serving provides:

Calories: ~ 556 kcal
Protein: ~ 30 g
Carbohydrates: ~ 52 g
Fat: ~ 23 g

Make Ahead and Storage

Storage Guidelines
Store leftover beef fried rice in an airtight container in the fridge. It stays good and tasty for about 3 days. For longer storage, freeze in freezer-safe containers.

Freezing
To freeze, let the rice cool completely, then portion it out into flat containers or freezer bags. It can be frozen for up to 3 months. Remove as much air as possible so it doesn’t dry out.

Reheating
To reheat, thaw if frozen, then warm in a skillet over medium heat (sometimes splash a little broth or water to bring moisture). Stir often so it heats evenly and doesn’t stick. If reheating in the microwave, cover it to trap steam and use medium power.

Why You’ll Love This Recipe?

Here are some reasons (from my kitchen) why this recipe is one I always come back to:

It’s all-in-one and efficient — protein, veggies, rice, sauce; once you’ve prepped, the cooking is quick.
It adapts well — you can swap proteins, adjust for dietary needs, make it more or less spicy, or even use cauliflower rice.
The flavor is layered — between beef broth in sauce, the wine deglaze, soy, and the hints of ginger and garlic, each bite is satisfying.
Leftovers are great — reheats well, and doesn’t get soggy if stored properly.
Visually appealing and comforting — the contrast of colors (green onions, carrots, peas, beef) makes it look inviting while giving warmth and texture.

I hope you give this Beef Fried Rice recipe a try! If you’re looking for more mealtime inspiration, explore other tasty dishes on our lunch recipes collection for easy everyday cooking.

Ash Tyrrell