🥩 Beef Fried Rice (Takeout-Style)
Ingredients:
For the rice:
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3 cups cold cooked rice (preferably day-old jasmine or long-grain rice)
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2 tbsp vegetable oil (or sesame oil for richer flavor)
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2 eggs, lightly beaten
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1 small onion, diced
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2 cloves garlic, minced
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1 cup mixed vegetables (carrots, peas, corn, or bell pepper)
For the beef:
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½ lb (225 g) ground beef or thinly sliced flank steak
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1 tbsp soy sauce
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1 tsp oyster sauce (optional but adds depth)
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½ tsp black pepper
Sauce mixture:
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3 tbsp soy sauce
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1 tbsp oyster sauce (or hoisin sauce)
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1 tsp sesame oil
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½ tsp sugar (balances the saltiness)
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(Optional) ½–1 tsp chili paste or sriracha for spice
Instructions:
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Prepare the beef:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add beef, soy sauce, oyster sauce, and black pepper.
Stir-fry until browned and cooked through. Remove from pan and set aside. -
Scramble the eggs:
In the same pan, add a bit more oil if needed.
Pour in the beaten eggs and scramble quickly. Remove and set aside. -
Cook veggies:
Add onion and garlic to the pan. Stir-fry for 1–2 minutes until fragrant.
Add mixed vegetables and cook until just tender. -
Add rice:
Break up cold rice with your hands or a spatula.
Add rice to the pan and stir-fry for 3–4 minutes until heated through and slightly crisp. -
Combine everything:
Return cooked beef and eggs to the pan.
Pour in the sauce mixture and stir well to coat all the rice evenly.
Stir-fry another 2–3 minutes to blend flavors. -
Finish and serve:
Taste and adjust seasoning (add more soy sauce or sesame oil if desired).
Garnish with sliced green onions or sesame seeds.
Tips:
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Cold rice is key — fresh rice gets mushy.
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Swap beef for chicken, shrimp, or tofu if you want variety.
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For extra flavor, add a dash of white pepper or a spoonful of garlic chili sauce.
Would you like me to make a “restaurant-style” version (like hibachi beef fried rice) or a simple home-cooked version that uses ground beef and pantry staples?
