There’s nothing quite like a plate of beef fried rice full of wok aroma (wok hei). The beef is sliced thin, marinated, and prepared using the traditional velveting technique to achieve a tender texture in this fried rice.

The rice is stir-fried over high heat in a well-seasoned cast-iron wok, the same way it is prepared at your favorite Chinese restaurant. This simple beef fried rice recipe is fantastic for bringing those rich flavors into your kitchen.

I’m excited to share my method of keeping the beef tender while still being able to generate the wok aroma for the fried rice.

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Key Ingredients required:

• Rice: You can use any type of rice for fried rice, but I recommend long-grain rice, for example, Jasmine rice 泰国香米, because long-grain rice has less starch, making it less sticky when frying. For the best fried rice, use cold leftover rice refrigerated overnight.
• Beef: Flank steak or sirloin steak are great choices because they’re flavorful and tender when sliced thinly. You can also use ribeye or tenderloin for a more luxurious version. If you opt for a less expensive cut, you can tenderize the beef using baking soda, which I explained in a separate article, How to tenderize beef.
• Egg: I use one egg per serving since eggs are essential for all fried rice dishes. This time, I used scrambled eggs, which add richness and texture to the dish.
• Aromatics: I usually use garlic, contributing to the dish’s natural flavors and fragrance.
• Vegetables: I chose broccoli stems as the primary vegetable for this recipe due to their crunchiness and flavor, which are more authentic for Chinese cuisine than frozen peas or frozen mixed vegetables. However, you can conveniently substitute any other vegetable, such as green beans, or a frozen mixed vegetable blend that includes carrots, green beans, and corn.

Step-by-Step Instructions on How to Prepare Fried Rice with Velvety Beef

1. Start by cutting the beef into thin slices against the grain. In a small bowl, marinate the beef in light soy sauce, sesame oil, a pinch of salt, cooking oil, Shaoxing wine, and cornstarch for at least 20 minutes before cooking.

2. Heat a generous amount of oil in a cast-iron wok or large skillet over medium heat, around 275–325°F (135–163°C). Add the marinated beef once the oil is hot, and fry it for about 30 seconds. Then, immediately remove the beef using a slotted spoon and set it aside. This method is called 过油” (guò yóu),” which helps achieve a velvety texture in the beef. The goal is to partially cook and partially seal in the moisture of the beef. 

3. Use your hands to take your cold leftover rice from the refrigerator and break up any lumps. 

4. Remove about one tablespoon of the excess oil from the wok one tablespoon. Pour in the beaten eggs and scramble until they’re half-cooked but slightly runny. Remove the scrambled eggs from the wok and set aside.

5. Add more oil to the wok, then sauté the minced garlic. After a minute, add the diced Chinese broccoli stems and continue frying until they’re crisp-tender. If the mixture is too dry, add a few tablespoons of water. When finished, remove it from the wok. (Note: If you have a large wok, push the vegetables to the edge to make space in the center for frying the rice.)

6. Heat some oil over low heat and add the rice. Stir gently to coat the rice with oil. Gradually increase the heat to medium-high, stirring occasionally, until the rice is dry and fragrant (about 2 minutes, depending on the moisture in the rice grain).  Return the vegetables and scrambled eggs to the wok. Add light soy sauce and white pepper. Stir-fry everything together over high heat for about half a minute. Finally, add the beef and chopped green onions to the rice. Toss everything together until well combined.

7. Transfer the fried rice to a serving plate and garnish with additional chopped green onions if desired. Enjoy your delicious homemade fried rice!

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Beef Fried Rice

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This beef fried rice recipe uses tender marinated beef, aromatics, and high-heat stir-frying to create a flavorful dish with a classic wok-cooked texture.

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Ingredients

For the Beef:

• 200g beef (flank steak or sirloin steak)
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil
• 2 tsp cornstarch
• 2 tsp vegetable oil

For the Fried Rice:

• 3 cups cooked jasmine rice (preferably refrigerated overnight)
• 2 large eggs, lightly beaten
• 4 oz gai lan stem (Chinese broccoli), cut into small cubes
• 1 tbsp garlic, minced
• 3 tbsp high-smoke-point oil (e.g., peanut or vegetable oil)
• 1 tbsp light soy sauce
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground white pepper
• 1 stalk green onions, thinly sliced (for garnish)

Instructions

1. Start by cutting the beef into thin slices against the grain. In a small bowl, marinate the beef in light soy sauce, sesame oil, a pinch of salt, cooking oil, Shaoxing wine, and cornstarch for at least 20 minutes before cooking.
2. Heat a generous amount of oil over medium heat and fry it for about 30 seconds. Then, immediately remove the beef using a slotted spoon and set it aside. 
3. Use your hands to break up any lumps of the rice. 
4. Heat oil in the wok.  Pour in the beaten eggs and scramble until they're half-cooked but slightly runny. 
5. Sauté the minced garlic. After a minute, add the diced Chinese broccoli stems and continue frying until they're crisp-tender. If the mixture is too dry, add a few tablespoons of water. 
6. Heat some oil over low heat and add the rice. Stir gently to coat the rice with oil. Gradually increase the heat to medium-high, stirring occasionally, until the rice is dry and fragrant.
7. Return the vegetables and scrambled eggs to the wok. Add light soy sauce and white pepper. Stir-fry everything together over high heat for about half a minute.
8. Finally, add the beef and chopped green onions to the rice. Toss everything together until well combined.
9. Garnish with additional chopped green onions.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 943Total Fat: 50gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 273mgSodium: 1801mgCarbohydrates: 79gFiber: 3gSugar: 2gProtein: 42g

This data was provided and calculated by Nutritionix on 3/2/2025

Tips to Make the Best Beef Fried Rice

1. The optimal state for cooked rice is when it’s been left in the refrigerator overnight. Refrigerated rice is drier, making it easy to break into individual grains without lumps. If you don’t have overnight rice and it is still fresh, you can spread it out in a single layer on a baking sheet and let it air dry under a fan for at least 20 minutes to achieve a similar effect.
2. Cast iron wok is the best tool for frying rice. If not, you can use a large skillet.
3. For the best results, stir-fry the rice over high heat to develop the wok’s aroma. If you are cooking at home without a high-powered stove, consider frying the rice in smaller batches so that your stove can better support cooking the smaller amount of rice.
4. Always stir-fry the beef and rice separately because they require different temperatures and cooking times. Stir-frying them together from the beginning can lead to overcooked and dried beef.
5. I usually stir-fry the rice at a lower temperature and gradually increase the heat. This method has proven to be the most effective way to prevent the rice from sticking to the wok. However, it will likely stick if you start with high heat while the rice is still wet.

The Best Dishes to Serve with Beef Fried Rice

This beef fried rice is a complete meal, but you can always pair it with other dishes. Here are some suggestions:

• Since fried rice is drier, I like to prepare a soup to accompany it. You could make a simple watercress soup or an egg drop soup, which are typical Cantonese dishes.
• A stir-fry with bok choy or other vegetables would be served alongside the fried rice.

How Do I Store the Leftover?

If you have any leftover fried rice, please store it in an airtight container in the refrigerator. It will be good for up to two days. When ready to eat, reheat it in a wok or large skillet over low to medium heat for about a minute until thoroughly warmed. Avoid using a microwave, as it can make the rice soggy.