Easy Beef Fried Rice: A Quick Dinner Idea

Easy Beef Fried Rice is a quick and flavorful Asian-inspired fusion dish, perfect for a busy weeknight dinner. This dish is both nutritious and satisfying and features tender slices of marinated beef, fluffy rice, and a mix of vegetables. Ready in just 25 minutes, it's a simple yet delicious meal that's sure to please the whole family. This recipe serves four and can be easily adapted for vegetarians by substituting beef with more vegetables or tofu.

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Course: Main Course

Cuisine: Asian-Inspired Fusion

Keyword: Beef, Fried Rice

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 350kcal

Equipment

Wok or large frying pan
Spoon or spatula
Chef Knife
Mixing Bowls

Ingredients

2 cups of cooked rice preferably chilled overnight
½ pound of lean beef thinly sliced
2 tablespoons of soy sauce
4 cloves of garlic minced
½ cup of diced carrots
½ cup of green peas
2 eggs beaten
3 tablespoons of vegetable oil
Salt and pepper to taste
2 green onions thinly sliced for garnish
cilantro for garnish

Fried Rice Sauce:

1 Tbsp Unsalted Butter Melted
1 Tbsp Granulated Sugar
3 Tbsp Soy Sauce
1 Tbsp White Vinegar
3 Cloves Garlic grated
1 Tbsp Ginger grated

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Instructions

Marinate the Beef: In a bowl, mix the beef slices with 5 tablespoons of soy sauce and a pinch of pepper. Let it marinate for about 10 minutes.
Fried Rice Sause: Mix the soy sauce, vinegar, melted butter, sugar, garlic, and ginger in a small mixing bowl. Set aside.
Prep Your Ingredients: While the beef is marinating, chop your garlic, dice the carrots, and slice the green onions. Keep them ready.
Cook the Eggs: Heat a teaspoon of oil in your wok over medium heat. Pour in the beaten eggs and scramble them gently. Once they're cooked, transfer them to a plate and set aside.
Stir-Fry the Beef: Increase the heat to high and add another tablespoon of oil to the wok. Add the marinated beef and stir-fry until it's just cooked, about 2-3 minutes. Remove the beef and set it aside.
Sauté Veggies: Add another tablespoon of oil to the wok if needed. Sauté the garlic until fragrant, then add the carrots and peas. Stir-fry for about 3-4 minutes until the veggies are tender.
Combine Everything: Reduce the heat to medium. Add the cooked rice to the wok with the veggies. Stir well to combine. Drizzle the fried rice sauce over the rice and mix well.
Final Touches: Here, we can make it 2 ways: Return the cooked beef and scrambled eggs to the wok. Toss everything together until well combined and heated through. Taste and adjust seasoning with salt and pepper, or leave the beef out and serve it on top of rice.
Serve: Garnish with chopped green onions and cilantro. Serve hot!

Notes

Rice: For the best texture, use rice that has been refrigerated overnight. It's less sticky and fries up nicely.

Add papaya juice to the marinade to tenderize the beef if needed. (It will not change the flavor)

Variations: Feel free to add other veggies like bell peppers or beansprouts for extra crunch and nutrition.

Vegetarian Option: You can easily make this dish vegetarian by omitting the beef and adding more vegetables or tofu.

Nutrition