Easy Beef Fried Rice (Print Version)
# Ingredients:
→ For the Rice Base
01 -
1 cup long-grain white rice, uncooked
02 -
2 cups chicken stock for cooking
→ Flavor Sauce
03 -
¼ cup low-sodium soy sauce
04 -
¼ cup rich beef stock
05 -
1 tablespoon pure honey
06 -
1 teaspoon your favorite hot sauce
07 -
½ teaspoon toasted sesame oil
08 -
⅛ teaspoon freshly ground ginger
→ Main Components
09 -
¾ pound quality strip steak, trimmed
10 -
Sea salt and freshly cracked black pepper
11 -
1 tablespoon unsalted butter
12 -
2 large eggs, beaten until smooth
13 -
1-2 tablespoons peanut oil for cooking
14 -
½ cup dry white wine for deglazing
15 -
3 fresh garlic cloves, finely minced
16 -
1 medium yellow onion, diced small
17 -
¾ cup frozen sweet peas
18 -
¾ cup frozen diced carrots
19 -
3-4 fresh green onions, chopped
# Instructions:
01 -
Bring 2 cups of chicken stock to a rolling boil in your medium saucepan. Add the rice, stir once, then bring back to a boil. Cover tightly and reduce to a gentle simmer for 15 minutes. Check if liquid is absorbed - if not, give it another 5 minutes. Spread the finished rice on a large tray and refrigerate until completely chilled for the crispiest results.
02 -
Whisk together all sauce ingredients in a small bowl and set aside. Pound the steak between plastic wrap to tenderize, then slice against the grain into thin strips about 1.5 inches long. Toss the beef pieces with 2 tablespoons of your prepared sauce and let marinate while you prep everything else.
03 -
Melt butter in an 8-inch nonstick pan over medium-low heat. Pour in beaten eggs and gently scramble until just set and still creamy. Remove immediately and set aside - they'll finish cooking later in the rice.
04 -
Heat oil in your widest skillet over medium-high heat. Season the marinated beef with salt and pepper, then sear for 3-4 minutes per side until beautifully browned and cooked through. Remove beef and set aside, leaving the delicious fond in the pan.
05 -
Lower heat to medium and pour in the white wine, scraping up all those tasty browned bits from the bottom. Let it reduce by half, about 3-4 minutes. Add the diced onion and minced garlic, cooking until fragrant and softened, about 2-3 minutes. Toss in the frozen peas and carrots for just 1 minute.
06 -
Add your chilled rice and remaining sauce to the pan. Crank the heat to medium-high and toss everything continuously for about 3 minutes until the rice turns golden and absorbs most of the sauce. Lower heat to medium, then fold in the seared beef, fluffy eggs, and fresh green onions. Toss gently to heat through and serve immediately while piping hot.
# Notes:
01 -
Day-old rice works best for this recipe - it's drier and creates better texture when fried
02 -
Don't skip pounding the steak, it makes a huge difference in tenderness
03 -
Any dry white wine like Chardonnay or Pinot Grigio works perfectly for deglazing
04 -
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months