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Tender, velvety beef strips, fluffy scrambled eggs, and crisp vegetables tossed with savory day-old rice and a rich soy-sesame sauce. A classic Chinese-American takeout favorite made easy at home in under 30 minutes, perfect for a quick and satisfying weeknight dinner.
In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/4 teaspoon of black pepper. Toss well to coat. Let it marinate for at least 10 minutes while you prepare the other ingredients.
Heat a large wok or skillet over medium-high heat. Add 1 teaspoon of vegetable oil. Lightly beat the eggs and pour them into the hot skillet. Scramble for 1-2 minutes until just cooked. Remove the eggs from the skillet and set aside.
Increase the heat to high. Add 1 tablespoon of vegetable oil to the same skillet. Once the oil is shimmering, add the marinated beef in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 1-2 minutes per side until browned but still slightly pink inside. Remove the beef and set aside with the eggs.
Reduce heat to medium-high and add the remaining 1 tablespoon of oil. Add the chopped onion and the white parts of the green onions. Sauté for 2-3 minutes until the onion softens. Add the minced garlic and grated ginger, and cook for another 30 seconds until fragrant.
Add the thawed peas and carrots to the skillet and stir-fry for 2 minutes. Add the cold, day-old rice. Use your spatula to break up any clumps and toss continuously for 3-4 minutes until the rice is heated through and slightly toasted.
In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1/4 teaspoon of white pepper. Pour this sauce mixture over the rice and toss everything to coat evenly.
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Tender, velvety beef strips, fluffy scrambled eggs, and crisp vegetables tossed with savory day-old rice and a rich soy-sesame sauce. A classic Chinese-American takeout favorite made easy at home in under 30 minutes, perfect for a quick and satisfying weeknight dinner.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 664.74 calories per serving with 34.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Return the cooked beef and scrambled eggs to the skillet. Add most of the green parts of the green onions. Toss everything together for 1-2 minutes to combine and heat through completely.
Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining fresh green onions.
Add 1-2 teaspoons of chili garlic sauce or a pinch of red pepper flakes along with the garlic and ginger for a spicy kick.
Incorporate other vegetables like chopped broccoli florets, bell peppers, mushrooms, or bean sprouts. Add them with the onions to ensure they cook through.
This recipe works wonderfully with other proteins. Swap the beef for diced chicken, shrimp, or firm tofu.
For a sweet and savory twist, add 1/2 cup of diced fresh pineapple along with the peas and carrots.
Beef and eggs provide high-quality complete protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the rice offer a quick and sustained source of energy, making this a fulfilling meal to power you through your day.
Beef is a fantastic source of heme iron, which is easily absorbed by the body and helps prevent anemia. It's also rich in B vitamins, particularly B12, crucial for nerve function and energy production.
The peas, carrots, onions, and garlic contribute essential vitamins, minerals, and fiber to the dish, supporting digestive health and overall wellness.
A serving of this Beef Fried Rice (about 2 cups) contains approximately 550-650 calories, depending on the exact cut of beef and amount of oil used. It's a calorie-dense meal that provides significant energy.
Beef Fried Rice can be part of a balanced diet. It's a good source of protein, carbohydrates, and contains vegetables. However, it can be high in sodium and fat. Using low-sodium soy sauce, lean beef, and controlling the amount of oil helps make it a healthier choice.
It is strongly recommended to use day-old, cold rice. Freshly cooked rice is warm and has a high moisture content, which will cause it to clump together and become mushy when stir-fried. If you must use fresh rice, spread it on a baking sheet and chill it in the refrigerator for at least an hour to dry it out.
Flank steak, sirloin steak, or flat iron steak are excellent choices. They are flavorful, relatively tender, and hold up well to the high heat of stir-frying. Be sure to slice them thinly against the grain for maximum tenderness.
The secret is a technique called 'velveting'. Tossing the beef with cornstarch and soy sauce before cooking creates a light coating that locks in moisture, resulting in incredibly tender and juicy meat.
Yes, you can easily make this recipe gluten-free. Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative. Cornstarch is naturally gluten-free, but check the label to ensure it's not processed in a facility with wheat.