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Ash Tyrrell

Beef Fried Rice Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.