Beef Fried Rice Mixed Vegetables (Printable)

Flavorful stir-fried beef with colorful vegetables, fluffy eggs, and seasoned jasmine rice in one skillet.

# What You’ll Need:

→ Beef

01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp sesame oil

→ Vegetables

05 - 1 medium carrot, diced
06 - 1/2 cup frozen peas
07 - 1/2 red bell pepper, diced
08 - 3 spring onions, sliced, separating white and green parts
09 - 2 cloves garlic, minced

→ Rice

10 - 3 cups cooked jasmine or long-grain rice, cold and separated

→ Egg

11 - 2 large eggs
12 - 1 tbsp neutral oil, such as canola or sunflower

→ Sauce & Seasoning

13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tsp fish sauce (optional)
16 - 1/4 tsp white pepper
17 - 1 tbsp vegetable oil
18 - Salt to taste

# How To Make It:

01 - Combine sliced beef, 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and set aside to marinate.
02 - Beat eggs with a pinch of salt in a small bowl until well combined.
03 - Heat 1 tbsp oil in a large wok or deep skillet over high heat. Stir-fry beef for 2 minutes until just browned, then remove and set aside.
04 - Add another 1 tbsp oil to the wok. Stir-fry garlic and the white parts of spring onions for 30 seconds until fragrant.
05 - Add diced carrot, frozen peas, and diced red bell pepper. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
06 - Push vegetables to the side of the wok and pour in beaten eggs. Scramble briefly then combine with the vegetables.
07 - Incorporate cold cooked rice, breaking up any clumps. Stir-fry for 2 minutes until heated through.
08 - Return beef to the pan. Add soy sauce, oyster sauce, optional fish sauce, and white pepper. Stir-fry for 2 to 3 minutes until fully incorporated and hot.
09 - Adjust salt if needed. Stir in green parts of spring onions just before serving.

# Expert Tips:

01 -
  • It transforms leftovers into something that tastes better than takeout, with that perfect smoky wok flavor you crave.
  • Everything cooks fast and hot, so you're eating in under half an hour without sacrificing taste or texture.
  • The beef stays tender, the vegetables keep their snap, and the egg ties it all together in a way that feels complete and satisfying.
02 -
  • Cold, day-old rice is non-negotiable because freshly cooked rice will turn sticky and clump together no matter how hard you try.
  • Keep the heat high and stir constantly so everything cooks quickly and develops that slightly smoky, charred flavor you get from a real wok.
  • Don't crowd the pan with too much beef at once or it will steam instead of sear, leaving you with gray, rubbery meat.
03 -
  • Prep everything before you start cooking because once the wok is hot, things move fast and there's no time to chop.
  • Use the biggest wok or skillet you have so the ingredients spread out and fry instead of steaming on top of each other.
  • Let the rice sit undisturbed for a few seconds between stirs so it gets those crispy, golden bits that make fried rice irresistible.

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