Beef and Vegetable Fried Rice
Transform your dinner routine with this irresistible Beef and Vegetable Fried Rice recipe—a flavorful one-pan dish that's perfect for busy evenings or a quick lunch. Featuring tender slices of marinated beef, vibrant vegetables like carrots, red bell peppers, and peas, and fluffy jasmine rice, this recipe is elevated by a savory blend of soy sauce, oyster sauce, and sesame oil for depth of flavor. The addition of scrambled eggs enhances its texture, while the simple stir-fry technique ensures every ingredient is perfectly cooked and infused with rich aromas. Ready in just 40 minutes, this hearty fried rice delivers restaurant-worthy results in the comfort of your kitchen. Perfect for meal prep or feeding a family, this dish is an easy and satisfying way to enjoy a balanced meal packed with protein, vegetables, and authentic Asian-inspired flavors.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 pound beef sirloin, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 3 green onions, chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 cup peas
- 2 eggs, beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and the sesame oil. Marinate for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until just cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped green onions, and sauté until fragrant, about 30 seconds.
Add the diced carrot, red bell pepper, and peas. Stir-fry the vegetables until they are tender-crisp, about 3-4 minutes.
Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until fully cooked, then combine them with the vegetables.
Add the cooked rice to the skillet, breaking up any clumps. Stir in the remaining 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Mix everything together thoroughly.
Return the cooked beef to the skillet, stirring to combine with the rice and vegetables. Season with salt and black pepper to taste.
Continue to stir-fry for another 2-3 minutes, until everything is heated through and well combined.
Serve hot, garnished with extra chopped green onions if desired.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
