Chinese · Dinner
Beef Fried Rice (High-Protein)
Wok-tossed jasmine rice with seared beef sirloin strips, scrambled egg, peas, carrot and scallion, finished with soy sauce and sesame oil. Extra beef and egg lift protein well above standard takeout while preserving wok-hei flavour and quick weeknight technique.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
681Calories
56.8gProtein
29gFat
52.6gCarbs
5.1gSugar
5.8gFiber
1487mgSodium
512mgChol
8.7gSat Fat
858mgPotassium
106mgCalcium
5.1mgIron
3.2mcgVitamin B12
10mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice beef sirloin thinly against the grain, beat the eggs in a bowl, and break up cold cooked rice with your fingers until no clumps remain.
2
Sear
Heat 1/2 tablespoon vegetable oil in a wok over high heat until shimmering, add beef in a single layer, sear 1–2 minutes until browned outside but still pink inside.
3
Scramble
Pour beaten eggs into the same wok over medium heat, scramble 45 seconds until just set but still glossy, then push to one side of the wok.
4
Saute
Add remaining 1/2 tablespoon oil, garlic, and ginger-fresh to the wok over medium-high heat, sauté 30 seconds until fragrant and garlic turns light golden.
5
Fry
Add cold rice, peas, and finely diced carrot to the wok, breaking up any clumps, fry over high heat 3 minutes tossing constantly until grains separate and edges catch slightly.
6
Toss
Return beef and scrambled egg to the wok along with soy sauce, sesame oil, and white pepper; toss 1 minute over high heat until evenly coated and steaming hot.
7
Plate
Stir in thinly sliced scallions, taste for salt, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef sirloin
- 44 large eggs
- 2 cup330g cooked jasmine rice, cold or day-old
- 1/2 cup70g frozen peas
- 1/2 cup60g carrot
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil, divided
- 1/2 tsp1/2 tsp white pepper
- salt, to taste
