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

Description

This beef fried rice is a quick and delicious main-course dish featuring tender beef, fluffy scrambled eggs, colorful vegetables, and aromatic rice, all tossed in a savory sauce. Ideal for busy weeknights, it’s flavorful, customizable, and comes together in just 20 minutes using simple pantry ingredients.

Ingredients

Units Scale

For the Sauce

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)

For the Fried Rice

2 tablespoons vegetable or canola oil, plus more if needed
1 to 2 tablespoons toasted sesame oil*
1/2 to 3/4 pound sirloin or flank steak, cut into 1/4-inch strips
1/2 cup white onion, diced small
1 1/2 cups frozen peas and carrots
2 or 3 large eggs**
4 cups cooked rice***
Scallions, thinly sliced; optional for garnishing

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce: In a small bowl, mix together the dark soy sauce, regular or reduced sodium soy sauce, and oyster sauce (if using). Stir well to combine and set aside.
Cook the Beef: Heat the vegetable or canola oil and sesame oil in a large (8 to 10-inch) high-sided skillet over medium-high heat. Add the beef strips and cook for 3 to 5 minutes, stirring and flipping frequently, until the beef is nicely charred and cooked through.
Remove Cooked Beef: Transfer the cooked beef to a plate using a slotted spoon, leaving any juices and oil in the skillet. Do not drain.
Saute Onion: Add the diced onion to the skillet and cook for 2 to 3 minutes, until it begins to soften.
Add Peas and Carrots: Add the frozen peas and carrots to the skillet (no need to thaw). Stir and cook for about 2 minutes, until vegetables are softened. Use a slotted spoon to transfer them to the plate with the beef.
Scramble the Eggs: Add the eggs to the skillet. Scramble for 2 to 3 minutes, adding a bit more oil if needed. Once scrambled, transfer the eggs to the plate with the other cooked ingredients.
Fry the Rice: Add the cooked rice to the skillet. Add a drizzle of oil if desired. Let the rice sit undisturbed for about 2 minutes to get a slight sear.
Combine All Ingredients: Stir the rice, then add the cooked beef, onions, peas, carrots, and eggs back into the skillet.
Add Sauce and Finish: Drizzle the prepared soy and oyster sauce mixture evenly over the contents. Stir and cook for about 2 minutes, until everything is hot and well combined.
Garnish and Serve: Optionally garnish with sliced scallions and serve immediately. Add extra soy sauce when serving, if desired.

Notes

*Sesame oil has a strong taste; if unsure, start with 1 tablespoon and adjust to taste.
**For a richer fried rice, use 3 eggs instead of 2.
***Day-old, cold rice works best for fried rice, but microwaved ready rice also works well if you’re short on time. Brown, long grain, jasmine, or other types of rice can be used as preferred.
Leftovers keep airtight in the fridge up to 5 days or in the freezer up to 4 months.
Recipe adapted from Chicken Fried Rice and Shrimp Fried Rice.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 430
Sugar: 5g
Sodium: 970mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 22g
Cholesterol: 170mg