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Savory Onion Beef Fried Rice

A restaurant-quality beef fried rice featuring tender steak slices, caramelized onions, and fluffy savory rice coated in a rich soy and oyster sauce glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 cups cooked white rice cold, day-old
  • 1 lb beef steak flank or sirloin, thinly sliced
  • 3 large eggs beaten
  • 1 medium yellow onion diced
  • 3 tbsp vegetable oil divided
Mix-ins & Aromatics
  • 0.5 cup peas and carrots frozen, thawed
  • 3 stalks green onions chopped
  • 3 cloves garlic minced
Sauce
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 0.5 tsp sugar
  • 0.5 tsp black pepper

Equipment

  • Wok or Large Skillet
  • Spatula
  • Cutting Board
  • Chef's Knife

Method
 

  1. Slice beef thinly against the grain. Break up cold rice grains with hands. Whisk sauce ingredients in a small bowl.
  2. Heat 1 tbsp oil in a wok over medium-high heat. Scramble eggs until just set, then remove and set aside.
  3. Add 1 tbsp oil to the wok. Sear beef slices in a single layer until browned and cooked through. Remove and set aside.
  4. Add remaining 1 tbsp oil. Sauté yellow onion and white parts of green onions for 2-3 minutes. Add garlic and cook 30 seconds.
  5. Increase heat to high. Add rice, peas, and carrots. Stir-fry vigorously for 3-4 minutes until rice is hot and sizzling.
  6. Pour sauce mixture over rice. Toss until evenly coated and brown.
  7. Return beef and eggs to the pan. Toss to combine and heat through.
  8. Remove from heat. Stir in sesame oil and green parts of green onions. Serve hot.

Notes

Use day-old rice for the best texture. If using fresh rice, spread it on a baking sheet and freeze for 20 minutes to dry it out.