Can I make this fried rice without oyster sauce?

Absolutely. Oyster sauce adds depth and a glossy finish, but you can simply add more soy sauce instead, or toss in a splash of hoisin for a sweeter twist. The dish will still be deeply savory and satisfying.

What’s the best rice for fried rice?

Day-old, cold rice works best as it’s less sticky and fries nicely, giving great texture. If you’re short on time, use microwave-ready rice straight from the pouch; just let it cool for a few minutes before stir-frying for best results.

Can I cook everything in advance?

Yes! You can prep the cooked beef, veggies, and eggs a day in advance and keep them in the fridge. Fried rice is also perfect for meal prep—just reheat before eating and the flavors become even more robust.

How do I avoid mushy fried rice?

Use cold, separated rice—don’t crowd the pan and avoid over-stirring. Searing the rice for a couple of minutes before adding the other ingredients is the best way to achieve that slightly crisp, restaurant-style texture.

Beef Fried Rice Recipe

Name: Beef Fried Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons dark soy sauce; 2 tablespoons soy sauce or reduced sodium soy sauce; 1 tablespoon oyster sauce (optional, use more soy sauce if omitted); 2 tablespoons vegetable or canola oil, plus more if needed; 1 to 2 tablespoons toasted sesame oil*; ½ to ¾ pound sirloin or flank steak, cut into 1/4-inch strips; ½ cup white onion, diced small; 1 ½ cups frozen peas and carrots; 2 or 3 large eggs**; 4 cups cooked rice***; Scallions, thinly sliced; optional for garnishing

Craving something satisfying, savory, and quick to whip up after a long day? This Beef Fried Rice recipe is your new secret weapon. With perfectly seared steak, tender veggies, fluffy scrambled eggs, and loads of rice tossed in a rich, umami-packed sauce—it’s a fast, flavor-loaded dinner ready in just about 20 minutes. Forget the takeout menu; you’ll have a hearty, vibrant meal cooked at home with minimal effort, and it just might become your new weeknight favorite.

Why You’ll Love This Recipe

Ridiculously Easy: Everything comes together in a single pan, making both cooking and clean-up a breeze. No tricky steps, just some smart layering and quick stir-frying.
Super Quick: From prep to plate in only 20 minutes—even less if you start with pre-cooked rice.
Deep, Irresistible Flavor: Between the caramelized beef, aromatic sesame oil, toasty rice, and savory sauces, every bite is punchy and satisfying.
Flexible: You can use whatever veggies or rice you have on hand, swap the protein, or adjust the seasonings to match your personal cravings.
Perfect for Leftovers: Packs up beautifully for next-day lunches and doesn’t lose its charm after reheating.

Ingredients You’ll Need

Here’s what goes into making this beef fried rice extra special. No need to fuss over exact measurements—just get a sense for what you like.

Dark Soy Sauce: Adds direct depth and a hint of sweetness. Essential for that authentic color and flavor.
Reduced Sodium Soy Sauce: Balances the saltiness; if you only have regular, reduce the amount a touch.
Oyster Sauce: Highly recommended for a silky, slightly sweet umami backbone. No worries if you skip it—add a splash more soy sauce for salt, or a bit of hoisin for sweetness.
Vegetable or Canola Oil: Neutral oil for searing and stir-frying everything to golden perfection.
Toasted Sesame Oil: For rich, nutty aroma; use sparingly, as it can easily overpower. If you’re new to sesame oil, start small.
Sirloin or Flank Steak: Sliced thin so it cooks fast and stays tender. Choose a good cut; it really pays off here.
White Onion: Adds mild sweetness and that classic stir-fry crunch.
Frozen Peas and Carrots: No need to thaw—straight from freezer to pan for the ultimate time saver!
Large Eggs: The key to extra richness and soft texture throughout the rice. I always go with three for extra oomph.
Cooked Rice: Day-old rice is perfect, but microwave-ready packets work like a charm when you’re in a pinch. Use your favorite variety—white, jasmine, or even brown works.
Scallions: For bright, fresh flavor and a pretty garnish to finish.

Pro Tip: This recipe is wonderfully forgiving. Mix and match veggies, swap the steak for another protein, or clean out your fridge by tossing in whatever needs using.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up? Here are some quick and easy ways to adapt your beef fried rice:

Make it Spicy: Add sliced chili, a dab of chili garlic sauce, or sprinkle in some crushed red pepper for a little heat.
Switch the Protein: Substitute the steak with chicken, shrimp, or even tofu. The method stays exactly the same.
Jazz Up the Veggies: Toss in bell peppers, mushrooms, broccoli, or snap peas—use what you love, and don’t be afraid to get creative.
Go Egg-Free: Skip the eggs entirely for a lighter or allergy-friendly version.
Whole Grain Twist: Use brown rice or even quinoa for a nutty depth and a dose of whole grains.

How to Make Beef Fried Rice

Step 1: Prep the Sauce

Stir together the dark soy sauce, regular/reduced sodium soy sauce, and (if using) oyster sauce in a small bowl. Set aside near your stovetop for easy saucing later.

Step 2: Sear the Beef

Heat vegetable oil and a little sesame oil in a large, high-sided skillet over medium-high heat. Add your thinly sliced steak, spreading in a single layer, and sear until browned and just cooked through—about 3-5 minutes, flipping to char all sides. Lift the cooked steak out with a slotted spoon and set aside. Don’t drain the skillet—those tasty browned bits are gold!

Step 3: Sauté the Veggies

Add your diced onion to the same pan, cooking for 2-3 minutes until just softening. Toss in the frozen peas and carrots and stir regularly for another 2 minutes until vibrant and tender. Lift them out and set aside with the steak.

Step 4: Scramble the Eggs

Pour in a touch more oil if needed, then crack in your eggs. Scramble until they’re just set (about 2-3 minutes), trying not to overcook. Scoop them onto the plate with the beef and veggies.

Step 5: Sear the Rice

Tip the cooked rice into the hot skillet and let it sit undisturbed for a couple of minutes. This gives you those magical, slightly crispy bits typical of great fried rice. Stir it up.

Step 6: Combine and Finish

Add the beef, eggs, and vegetables back into the skillet with the rice. Drizzle over your prepared sauce and stir-fry everything on medium-high heat for another 2 minutes, until the rice is evenly colored and everything is nice and steamy.

Step 7: Serve

Spoon into bowls, garnish generously with sliced scallions—and if you’re like me, an extra dash of soy sauce at the table never hurts.

Pro Tips for Making the Recipe

Use Cold Rice for Best Texture: Day-old, refrigerated rice is less sticky and keeps fried rice from turning mushy. If using fresh rice, spread it out on a tray and let it cool for a few minutes.
Cut Beef Thin: Slicing the steak no thicker than ¼” against the grain ensures it cooks fast and stays tender.
Don’t Crowd the Pan: Cook in batches if you double the recipe. Overcrowding steams the ingredients instead of frying them.
Layer Flavors: Sear each component separately for better flavor, then bring everything together for a quick, cohesive finish.
Quick Sauce Swap: No dark soy? Double up on regular soy sauce and add a pinch of brown sugar.

How to Serve

This beef fried rice is a complete meal on its own, but you can make it even more exciting:

Pair with Asian-Inspired Sides: Steamed edamame, crunchy spring rolls, or a crisp cucumber salad round out the meal beautifully.
Garnish Like a Pro: Sprinkle with extra scallions, a dash of sesame seeds, or even a drizzle of sriracha for a spicy finish.
On-the-Go Bowls: Scoop into meal prep containers—this dish is just as good hot or cold, making it ideal for desk lunches or picnics.

Make Ahead and Storage

Storing Leftovers

Store any extra beef fried rice in an airtight container in the fridge. It keeps perfectly well for up to 5 days—honestly, the flavors deepen overnight and make leftovers a total treat.

Freezing

This recipe is super freezer-friendly. Freeze cooled portions in zip-top bags or containers for up to 4 months. Perfect for pulling out when you need a fast dinner fix.

Reheating

Simply reheat in a hot skillet over medium heat, stirring occasionally, until piping hot. You can also microwave it in 1-minute blasts, stirring in between, until warmed through.

FAQs

Can I make this fried rice without oyster sauce?

Absolutely. Oyster sauce adds depth and a glossy finish, but you can simply add more soy sauce instead, or toss in a splash of hoisin for a sweeter twist. The dish will still be deeply savory and satisfying.
What’s the best rice for fried rice?

Day-old, cold rice works best as it’s less sticky and fries nicely, giving great texture. If you’re short on time, use microwave-ready rice straight from the pouch; just let it cool for a few minutes before stir-frying for best results.
Can I cook everything in advance?

Yes! You can prep the cooked beef, veggies, and eggs a day in advance and keep them in the fridge. Fried rice is also perfect for meal prep—just reheat before eating and the flavors become even more robust.
How do I avoid mushy fried rice?

Use cold, separated rice—don’t crowd the pan and avoid over-stirring. Searing the rice for a couple of minutes before adding the other ingredients is the best way to achieve that slightly crisp, restaurant-style texture.

Final Thoughts

If you’re looking for a foolproof weeknight dinner that feels special without slowing you down, give this beef fried rice a try. It’s endlessly customizable, deeply flavorful, and quick enough to fit into any hectic schedule. So tie on your apron, gather up those odds and ends from the fridge, and create your own irresistible bowl—your future (hungry) self will thank you.