Beef Fried Rice

Ingredients for this Recipe

While this recipe is pretty straightforward, it does call for a few ingredients you might not normally keep in your pantry. Here's what you'll need:

Flank steak: Personally, I love to use flank steak for this recipe, but you could substitute in your preferred choice of meat (or leave it out for a veggie version).

Onions, mushrooms, zucchini, and peas: These are my go-to vegetables in fried rice. Make sure to dice the onions, mushrooms, and zucchini well so that you don't have any big chunks! I also usually use frozen peas, but you could substitute in fresh peas if that's all you have on hand.

Cooked rice: I used white rice for this recipe, but you could substitute brown rice as well. At home, I like to cook my rice in bulk in a rice cooker, and I use the rice in various recipes throughout the week.

Soy sauce: For this dish, you can use either low-sodium soy sauce or the original version. Both will taste delicious!

Mirin: I have to admit that I never cooked with mirin growing up, but now I don't know what to do without it. A slightly sweet Japanese rice wine, it pairs well with soy sauce and adds a unique flavor to fried rice. You can find mirin in Asian grocery stores or on Amazon.

Sesame oil: Similar to mirin, sesame oil really enhances the overall flavor of the fried rice. Be careful not to add too much sesame oil, however, as the flavor is quite strong. Though typically in Asian grocery stores, you can also find sesame oil on Amazon as well.

Eggs: The eggs are one of my favorite parts of fried rice! Just make sure they are fully cooked through before serving the dish.

Pan of beef fried rice with a hand holding a small spatula of it up

Tips for Making This Recipe

Kyle and I have been making this fried rice for years, and we have picked up a few tricks along the way. Here are some tips to get perfect fried rice every time:

Make the rice ahead of time. Whenever I plan to make this fried rice, I usually cook a big batch of rice the night before. If you use freshly-made rice, the fried rice might turn out soggy and sticky. Making the rice ahead of time and refrigerating it helps the rice dry out. If you have to make the rice the same day, I recommend spreading it out on a baking sheet after it's cooked so that it doesn't dry in large clumps.

Customize your vegetables as desired. For this recipe, I used onions, mushrooms, zucchini, and peas, but don't be afraid to add in whatever vegetables you like! Peppers would go well with this dish, as well as scallions if you have them on hand.

Dry up any excess water from the vegetables after cooking. To make sure the fried rice doesn't get soggy, I usually like to drain any excess water from the cooked vegetables before adding in the rice. To do this, I scrunch up a paper towel and use tongs to wipe it around the base of the pan. This is a simple step, but I find it really enhances the flavor of the fried rice in the end!

Don't go overboard with the soy sauce. When making this fried rice, I usually aim for a light brown color with the addition of the soy sauce. If you add too much soy sauce, the flavor might be overwhelming. Start with the amount listed on the recipe, then taste the fried rice to see if it needs more.

Common Questions About This Recipe

How long does this beef fried rice stay fresh?

Stored in an airtight container, this fried rice will usually last up to three days. While I like to warm it up to enjoy the next day, it's also delicious served cold.

Do you have to use beef for this recipe?

No, you can easily customize this dish as needed. Try swapping in chicken, shrimp, or pork to get a delicious, alternate version of this fried rice. Or leave the meat out altogether for a veggie version!

Overhead shot of a bowl of beef fried rice

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