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Beef Fried Rice Recipe

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fried rice recipe

Beef Fried Rice Recipe

Stephanie Gallagher
The secret to making fried rice that tastes like you got it from a Chinese restaurant is using cold cooked rice. Leftover cooked rice is best, but in a pinch, you can make the rice now, then spread it out on a baking sheet and freeze for 15-30 minutes.

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  • 2 Tbsp. peanut oil or vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1/4 tsp. freshly-ground black pepper
  • 3/4 lb. ground beef
  • 2 cloves garlic, minced
  • 3-4 scallions, chopped
  • 4 cups cold cooked rice
  • 1 cup frozen peas
  • 1 Tbsp. soy sauce plus more to taste
  • 1 tsp. oyster sauce


  1. Heat 1 tablespoon of oil in a wok over medium-high heat.

  2. When wok is hot, add eggs and pepper. Scramble. Transfer to a dish. Wipe wok clean with a paper towel.

  3. Add ground beef to wok. Brown. Transfer to a dish. Wipe out wok with a paper towel.

  4. Add remaining tablespoon of oil to the wok. Add garlic and scallions. Stir-fry about 30 seconds, being careful not to let garlic burn.

  5. Add cold rice, peas, soy sauce and oyster sauce to wok. Stir-fry 1-2 minutes.

  6. Return egg and beef to wok. Stir-fry a minute or two or until peas are warmed through. Taste and add more soy sauce if desired.
Serve immediately.
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