• Oil: Choose your favorite cooking oil. I use neutral oils like canola, peanut, or vegetable oil.
  • Addition of eggs: for the protein. If you’re allergic to eggs, you can substitute tofu.
  • Vegetables: Broccoli, broccoli, onion, and carrots are diced. Use whatever vegetables you like. Also, peas, corn, and bell peppers would be delicious! You can also use frozen vegetables to save time.
  • For rice, I like to use jasmine or long-grain white. It cooks fluffy and does not clump. If you do not have leftover rice, you can cook it and spread it on a baking tray to cool quickly. It’s popped in the freezer for a faster process. You can also cook the rice in an Instant Pot!
  • Soy Sauce: Although I prefer low-sodium soy, dark or regular sauces can also be used. Just make sure you dilute them with water.
  • The Oyster Sauce is a thick, savory sauce with a slight sweetness and saltiness. It can be found at your local grocery store in the international section.
  • The sesame oil adds a beautiful nutty flavor. It’s incredible how much you can get out of a bit of oil!
  • Serve: I garnish my stir-fried rice with sesame and green onion seeds.

How to Make Beef Fried Rice

    • Heat one tablespoon of oil in a large skillet. Add the eggs, and scramble them until they are fully cooked. Remove the eggs from the pan.
    • Add the last tablespoon of oil to the pan. Add the steak to the pan and cook on high heat for 2 minutes or until the outside is caramelized and seared. Remove the steak from the pan.
    • Add the last tablespoon of oil to the pan. Add the steak to the pan and cook on high heat for 2 minutes or until the outside is caramelized and seared. Remove the steak from the pan.
    •  Add broccoli and carrots to the pan. Cook until they are tender (3-4 minutes). Add garlic and continue to cook for another minute.
    • Add the cold rice to the pan and cook for 3-4 mins. The rice should start to brown.
    • Stir in the soy sauce, sesame oil, and oyster sauce. Add the eggs back into the pan. Cook for 1-2 minutes to heat through.
    • If desired, garnish immediately with sesame seed if you like.

Tips for making the best-fried rice

    • Use long-grain rice or jasmine rice: I prefer Best Fried Rice. The rice doesn’t stick and clump together like freshly-cooked rice. If you’re in a hurry, make the rice and then spread it on a baking tray in one layer. Please put it in the freezer or fridge to cool quickly.
    • Rinse the rice thoroughly before cooking: You can prevent the rice from becoming sticky and clumping together.
    • Add some spice: Add some Sriracha sauce or chili garlic for extra heat. I start with about one teaspoon and gradually increase the amount.


    • Ground beef Fried Rice: Try this recipe using ground beef instead of cubed flank steak. The meat can be browned in a pan and then set aside. Once the rice is done cooking, add the cooked vegetables and rice back into the pan.
    • Cauliflower Fried rice: Try adding riced florets instead of rice to give it a gluten-free twist.
    • Quinoa fried rice: Quinoa offers another low-carb option. You can cook quinoa in advance and add it just as you would rice.
    • Kimchi-Fried Rice: Add chopped kimchi for a unique twist. It adds just the right amount of heat and tang!
    • Brown Rice: Can substitute white rice with extra fiber and nutrients.
    • Other vegetable options: Feel Free to Substitute Any Vegetables You Have on Hand. This would be delicious with red bell peppers or celery.

What to serve with beef fried rice

    • Vegetable Chow mein
    • Homemade egg rolls
    • Kung Pao Shrimp
    • Egg Drop Soup
    • Homemade Dumplings
    • Chicken Lo Me
    • Wonton Soup
    • Stir Fry with Broccoli and Chicken
    • Crab Rangoon
    • Japanese Cucumber Salad
    • Kung Pao Shrimp

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