Easy Beef Fried Rice with Soy Sauce and Vegetables - 15 Minutes
This quick and satisfying fried rice combines tender strips of sirloin steak with colorful vegetables and fluffy rice, all brought together with a savory blend of soy sauce, oyster sauce, and sesame oil. Perfect for busy weeknights when you need a complete meal fast, this recipe transforms leftover rice into something special. The key is using cooled rice and high heat to achieve that authentic wok-fried texture and flavor that makes each grain distinct yet perfectly seasoned.
Ingredients
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp toasted sesame oil
- 2 tbsp vegetable oil
- ½ lb sirloin steak, cut into 1/4 inch stripsflank steak1:1
Similar texture and flavor
- ½ cup onion, diced
- 1 cup frozen peas and carrotsfresh vegetables1:1
Dice fresh vegetables small for even cooking
- 2 large eggs, lightly beaten
- 3 cups cooked rice, cooled
- green onions, thinly sliced, for garnish
Instructions
- 1
Combine dark soy sauce, soy sauce, oyster sauce, and sesame oil in a bowl and set aside
- 2
Heat wok with sesame oil over medium heat and cook steak strips for a few minutes on both sides until browned, then set aside
- 3
Add onions, frozen peas, and carrots to the wok and cook until they brown, then transfer to the beef plate
- 4
Add more oil to the skillet and scramble the beaten eggs, then set aside
- 5
Add rice and sauce mixture to the skillet, then add back all reserved ingredients and mix to combine
- 6
Top with thinly sliced green onions before serving
Tips
Use day-old rice that has been refrigerated as it fries better and won't become mushy.
Keep the heat high and work quickly to prevent ingredients from steaming instead of frying.
Push ingredients to one side of the wok when adding new ones to maintain proper cooking temperature.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Cook rice up to 2 days ahead and refrigerate. Prep vegetables and sauce mixture up to 1 day ahead.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Don't use freshly cooked warm rice or it will become mushy and clumpy.
Don't overcrowd the wok or ingredients will steam instead of fry properly.
Substitutions
Dice fresh vegetables small for even cooking
FAQ
Can I use leftover rice from takeout?
Yes, leftover takeout rice works perfectly as it's already cooled and slightly dried out, which is ideal for fried rice.
What if I don't have oyster sauce?
You can substitute with hoisin sauce or additional soy sauce, though the flavor will be slightly different.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days and reheat in a skillet or microwave until heated through.