Chinese Beef Fried Rice

Chinese Beef Fried Rice

This Chinese Beef Fried Rice is the ultimate comfort meal! Tender beef, crisp vegetables, and perfectly seasoned grains come together in a quick stir-fry that tastes just like takeout but better. It’s a delicious way to turn leftover rice into a hearty, flavor-packed dinner the whole family will love.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @takestwoeggs in partnership with FeedFeed and USA Rice.

  • Servings
    6
  • Serving Size
    1
  • Prep Time
    15 mins
  • Cook Time
    15 mins
  • Total Time
    30 mins

Ingredients

For the Beef

  • 1 (12 ounce) flank steak, sliced thinly against the grain
  • 1½ tsp dark soy sauce
  • 1 tbsp water
  • ½ tsp kosher salt
  • ¼ tsp white pepper
  • ½ tsp baking soda

For the Fried Rice

  • 5 cups U.S.-grown jasmine rice, day-old and chilled
  • 2 shallots, minced
  • 5 garlic cloves, minced
  • 3 green onions (whites and greens separated), chopped
  • 1 cup frozen mixed vegetables (peas, corn, carrots, etc.)
  • 3 large eggs, whisked
  • 3 tbsp neutral oil, divided

For the Sauce

  • 1½ tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • ½ tsp granulated sugar
  • ⅛ tsp white pepper
  • 1 tsp chicken bouillon powder
  • 1 tsp sesame oil

Directions

  • Marinate the Beef: In a medium bowl, combine sliced beef with dark soy sauce, water, salt, white pepper, and baking soda. Mix well and marinate for at least 15 minutes.
  • Make the Sauce: In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, chicken bouillon powder, and sesame oil. Set aside.
  • Scramble the Eggs: Heat 1 tablespoon oil in a large wok or skillet over medium heat. Add eggs and gently scramble until just set. Remove from the pan and set aside.
  • Cook the Beef: Add 1 tablespoon oil to the same wok over medium-high heat. Sear the beef in a single layer for about 1 minute per side until browned. Remove and set aside.
  • Sauté the Aromatics: Add the remaining tablespoon of oil to the wok. Sauté garlic, shallots, and the white parts of the green onions until fragrant and lightly golden, about 1 minute. Stir in frozen vegetables and cook for another minute.
  • Combine Everything: Add the rice, beef, eggs, and sauce. Toss well to combine and cook for 2–3 minutes, stirring constantly until everything is evenly coated and heated through. Stir in the green onion tops.
  • Serve: Divide into bowls and enjoy hot.