Beef fried rice

Beef fried rice



  • 1 cup uncooked white long grain rice
  • 2 cups chicken broth


  • ¼ cup soy sauce
  • ¼ cup beef broth
  • 1 tablespoon honey, can sub brown sugar
  • 1 teaspoon hot sauce
  • ½ teaspoon sesame oil, optional
  • 1/8 teaspoon ground ginger

Stir Fry

  • ¾ lb. strip steak, or skirt, flank, or sirloin
  • Salt/Pepper
  • 1 tablespoon butter
  • 2 eggs, whisked well
  • 1-2 tablespoons peanut oil, can sub olive or canola
  • ½ cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • ¾ cup frozen peas
  • ¾ cup frozen carrots
  • 3-4 green onions, diced
Preparation time:

40 minutes.

Portions: 4
Difficulty: Baja


Beef fried rice


  • Add 2 cups chicken broth to a medium pot and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer, and let it steam for 15 minutes. After 15 minutes, lift the lid. If the liquid is gone, the rice is likely done. If not, give it 5 more minutes.
  • Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried. Alternatively, let cool and store in an airtight container overnight for even crispier fried rice.

Prepare the Sauce/Marinate the Beef

  • Combine the sauce ingredients and set aside.
  • Place saran wrap over the beef and use a meat tenderizer to pound it on each side. This makes it much more tender. Cut away any large areas of fat.
  • Slice the meat into thin strips (against the grain). Cut the strips into smaller pieces, about 1.5 inches long.
  • Transfer to a bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.

Scramble the eggs

  • Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. 

Make the Fried Rice

  • Add the oil to a wide skillet over medium-high heat. Sprinkle the beef with salt/pepper and add it to the skillet. Cook for 3-4 minutes per side, until seared and cooked through. Remove and set aside.
  • Reduce heat to medium and add the wine. Use a silicone spatula to “clean” the bottom and sides of the skillet and let the liquid reduce by half, about 3-4 minutes.
  • Add the onions and garlic and cook for 2-3 minutes. Add the peas and carrots (it’s okay if they’re still frozen) and cook for 1 minute.
  • Add the chilled rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.
  • Reduce heat to medium and add the cooked beef, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!


  • Cuts of Steak: Strip steak, skirt steak, flank steak, or top sirloin are great options for this recipe.
  • Wine: ChardonnayPinot Grigio, and Sauvignon Blanc are great in this recipe. Chinese cooking wine (Shaoxing cooking wine) can also be used, (only 2 TBSP. should be used). Chicken broth can also be used if you don’t cook with wine.

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