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Close-up of a vibrant Beef & Vegetable Fried Rice dish with seared steak, eggs, peas, carrots, and fresh green onions in an earthy bowl.

Beef & Vegetable Fried Rice

This easy Beef & Vegetable Fried Rice is packed with savory steak, fluffy rice, crisp vegetables, and flavorful sauce. A quick and satisfying homemade meal that's better than takeout!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: Asian-Inspired, Chinese Takeout
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked white long grain rice
  • 2 cups chicken broth
  • 3/4 lb strip steak, thinly sliced against the grain
  • Salt and pepper, to taste
  • 1/4 cup soy sauce
  • 1/4 cup beef broth
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon hot sauce (optional)
  • 1/2 teaspoon sesame oil (optional)
  • 1/8 teaspoon ground ginger
  • 1/2 cup dry white wine
  • 1 tablespoon butter
  • 2 eggs, whisked
  • 1-2 tablespoons peanut oil (or olive or canola oil)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 3/4 cup frozen peas
  • 3/4 cup frozen carrots
  • 3-4 green onions, diced

Equipment

  • 3-quart saucepan or Dutch oven For cooking rice
  • Large skillet or wok For stir-frying
  • cutting board and sharp knife For prepping ingredients
  • Measuring Cups and Spoons For accurate measurements

Method
 

  1. Cook rice with chicken broth until tender. Spread on a baking sheet and refrigerate for at least 4 hours or overnight.
  2. Slice steak thinly, season with salt and pepper. Whisk sauce ingredients together and marinate steak in one-third of the sauce.
  3. Heat skillet with butter. Scramble eggs until just set. Remove and set aside.
  4. Add oil and sear beef in batches on high heat until browned. Remove and set aside.
  5. Sauté garlic and onion in oil until fragrant. Add peas and carrots, and cook until tender-crisp.
  6. Add cold rice and remaining sauce. Stir-fry over high heat for 3-5 minutes to combine and heat through.
  7. Return beef and eggs to the skillet. Toss everything together and stir-fry for 1-2 more minutes.
  8. Remove from heat and garnish with green onions. Serve hot.

Notes

Use cold, day-old rice for best texture. Skirt, sirloin, or flank steak all work well. Frozen vegetables are convenient and cook quickly. Customize heat level with extra hot sauce or red pepper flakes. Stir-fry ingredients over high heat for authentic flavor.