Beef Fried Rice Mixed Vegetables

I stumbled on this recipe during a busy Tuesday when the fridge was half-empty and dinner felt impossible. I tossed together cold rice, a handful of beef, and whatever vegetables were lying around, and suddenly the kitchen smelled like a street-side stall in Bangkok. My partner walked in, surprised I'd pulled off something this good on a weeknight, and it's been our go-to ever since.

The first time I made this for friends, I worried the rice would clump or the beef would turn chewy. Instead, everyone went quiet for a few minutes, then someone asked if I'd been hiding a secret cooking skill. That moment taught me that simple ingredients, when treated right, can feel like a small celebration.

Ingredients

• Flank steak or sirloin: Thinly sliced beef cooks in seconds and stays tender if you don't overdo it, and marinating with soy sauce and cornstarch makes all the difference.
• Soy sauce, cornstarch, sesame oil: This trio forms a quick marinade that clings to the beef and adds depth without extra steps.
• Carrot, peas, red bell pepper: Dice them small so they cook evenly and add pops of color and sweetness that balance the savory notes.
• Spring onions: Separating the white and green parts lets you build flavor in layers, starting with aromatic heat and finishing with fresh bite.
• Garlic: Minced garlic hits the hot oil first and perfumes the whole dish with that unmistakable fragrance.
• Cooked jasmine or long-grain rice: Cold, day-old rice is your secret weapon because the grains stay separate and fry up beautifully instead of turning mushy.
• Eggs: Scrambled right in the wok, they add richness and little golden pockets that cling to the rice.
• Neutral oil: Canola or sunflower oil can take high heat without smoking, which is essential for proper stir-frying.
• Oyster sauce, fish sauce, white pepper: These umami powerhouses bring complexity and a hint of the sea, though you can skip the fish sauce if you prefer.

Instructions

Marinate the beef:

Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl, tossing until every piece is coated. Let it sit while you prep everything else so the flavors soak in and the cornstarch tenderizes the meat.

Beat the eggs:

Crack the eggs into a small bowl, add a pinch of salt, and whisk until smooth and pale yellow.

Sear the beef:

Heat a tablespoon of oil in your wok over high heat until it shimmers, then add the beef in a single layer. Stir-fry for about two minutes until just browned, then remove and set aside so it doesn't overcook.

Build the aromatic base:

Add another tablespoon of oil, toss in the garlic and white parts of the spring onions, and stir-fry for thirty seconds until the kitchen smells incredible.

Cook the vegetables:

Add carrot, peas, and bell pepper, stirring constantly for two to three minutes until they're tender but still crisp. The high heat keeps their color bright and their texture snappy.

Scramble the eggs:

Push the vegetables to one side of the wok, pour in the beaten eggs, and let them set for a few seconds before scrambling. Once they're just cooked, mix them back into the vegetables.

Fry the rice:

Add the cold rice, breaking up any clumps with your spatula, and stir-fry for two minutes until every grain is heated through and starting to toast.

Bring it all together:

Return the beef to the wok, pour in the soy sauce, oyster sauce, fish sauce, and white pepper, then stir-fry for another two to three minutes. Everything should be sizzling, glossy, and well mixed.

Finish and serve:

Taste a spoonful and adjust salt if needed, then stir in the green parts of the spring onions just before you turn off the heat. Serve immediately while it's still steaming.

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One evening, my neighbor knocked on the door just as I was plating this dish, and I invited her in for a bowl. She told me it reminded her of her grandmother's kitchen in Hong Kong, and that simple compliment made me realize food carries memories we don't even know we're sharing.

Choosing Your Protein

Flank steak and sirloin are my favorites because they slice thin and cook fast, but I've swapped in chicken thighs, firm tofu, and even shrimp when I want a lighter feel. Whatever you choose, cut it small and marinate it briefly so it picks up flavor and stays tender in the high heat.

Getting the Rice Right

I used to make this with warm rice and ended up with a gummy mess until I learned that cold rice from the fridge has dried out just enough to fry up perfectly. Spread it on a tray for a few minutes if it's clumped, and break it apart with your fingers before it hits the wok.

Making It Your Own

This recipe is endlessly flexible, so don't stress if you're missing an ingredient. I've added broccoli florets, sweetcorn, and even leftover roasted vegetables, and it always turns out delicious.

• Swap the beef for any protein you have on hand, or go vegetarian with extra egg and tofu.
• If you don't have oyster sauce, a splash more soy sauce and a pinch of sugar will get you close.
• Finish with a squeeze of lime or a drizzle of chili oil if you want a bright, spicy kick.

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This dish has saved countless weeknights and turned leftovers into something I actually look forward to eating. I hope it becomes one of those recipes you reach for when you need something quick, satisfying, and just a little bit special.

Recipe Questions

→ Can I substitute the beef with other proteins?

Yes, chicken, tofu, or shrimp can be used as alternatives for beef while maintaining excellent flavor and texture.

→ Why should I use cold, day-old rice?

Using cold rice helps prevent clumping during stir-frying and results in a better texture and separate grains.

→ How can I adjust the seasoning for less salt?

Reduce soy sauce and omit fish or oyster sauce, replacing them with low-sodium alternatives or a splash of lemon juice for brightness.

→ What vegetables work best in this dish?

Carrots, peas, bell peppers, and spring onions add color and sweetness, but additions like broccoli or sweetcorn also complement well.

→ Is it necessary to marinate the beef?

Marinating beef briefly with soy sauce, cornstarch, and sesame oil tenderizes the meat and enhances the flavor depth when stir-fried.