Chinese · Dinner
Beef Fried Rice
Wok-seared beef sirloin strips tossed with day-old cooked rice, egg, scallion, garlic, and carrot, finished with soy sauce and oyster sauce for a savoury base. High-heat stir-frying keeps rice grains separate while beef stays tender and lightly charred at the edges.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
632Calories
40.2gProtein
32.9gFat
43.5gCarbs
3.5gSugar
2gFiber
1207mgSodium
286mgChol
9.3gSat Fat
648mgPotassium
78mgCalcium
4.6mgIron
2.8mcgVitamin B12
4.8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, break up the cold rice with your fingers to separate the grains, beat the egg in a bowl, mince the garlic, thinly slice the scallion, and finely dice the carrot.
2
Sear
Heat 1/2 tbsp vegetable oil in a wok over high heat until shimmering, add beef in a single layer, and sear 2 minutes per side until browned but still pink inside.
3
Fry
Add remaining oil, garlic, scallion whites, and carrot; stir-fry 1 minute over medium-high heat. Add cold rice, breaking clumps, and stir-fry 3 minutes over high heat until heated through and lightly toasted.
4
Plate
Return beef and beaten egg to the wok, add soy sauce, oyster sauce, sesame oil, white pepper, and salt, toss 1 minute over high heat until coated and glossy, transfer to plate, and scatter scallion greens on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g beef sirloin
- 260g260g cooked white rice, cold and day-old
- 22 large eggs
- 4 cloves4 cloves garlic
- 22 scallion, white and green parts separated
- 48g48g carrot
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 2 pinch2 pinch white pepper
- 2 pinch2 pinch salt
