Beef Fried Rice with Vegetables

An easy stir‑fry combining tender beef, colorful vegetables, and seasoned rice—a classic one‑pan entree.

Why You’ll Love This Recipe

• Quick to prepare and packed with flavor.
• Uses leftover rice for perfect texture.
• Protein and veggies in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef (strip, flank, or sirloin), thinly sliced
• Day‑old rice
• Mixed veggies (peas, carrots, corn)
• Egg (optional)
• Soy sauce, sesame oil, garlic, green onions, oil

directions

1. Sear beef in hot pan; remove and set aside.
2. Stir‑fry vegetables until tender.
3. Push veggies aside, scramble egg if using.
4. Add rice, beef, garlic, soy sauce, sesame oil; toss until combined and heated.
5. Garnish with green onions.

Servings and timing

• Servings: 4
• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes

Variations

• Use chicken, shrimp, or tofu instead of beef.
• Make it spicy with Sriracha or chili oil.
• Add pineapple, cashews, or bell peppers.

storage/reheating

• Refrigerate up to 4 days.
• Reheat in skillet with splash of water or oil.

FAQs

Why day‑old rice?

It’s drier and prevents clumping. Fresh rice can be dried out briefly.

Can I omit egg?

Yes—either skip or replace with additional veggies.

How much soy sauce?

Start with 2–3 Tbsp; adjust to taste.

Gluten‑free option?

Use tamari or gluten‑free soy sauce.

Can I use frozen veggies?

Yes—thaw or stir‑fry a bit longer to remove moisture.

Beef gets tough?

Slice thinly against the grain and don’t overcook.

Make vegetarian?

Use tofu or extra vegetables, and vegetable broth instead of meat.

Can I freeze leftovers?

Yes—freeze in portions up to 2 months.

Spice it up?

Add chili flakes, jalapeños, or hot sauce.

How to add crunch?

Top with toasted sesame seeds, peanuts, or water chestnuts.

Conclusion

This beef fried rice is a quick, nutritious, and adaptable meal perfect for busy nights. Make it your own with favorite proteins and veggies.

Beef Fried Rice with Vegetables

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An easy, flavorful one-pan dish made with tender sliced beef, colorful vegetables, and seasoned rice. Perfect for using up leftovers and ideal for busy weeknights.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 300g beef (strip, flank, or sirloin), thinly sliced
• 3 cups day-old cooked rice
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 egg (optional)
• 2–3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 green onions, sliced
• 2 tbsp oil (for stir-frying)

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Instructions

1. Heat oil in a large skillet or wok over high heat. Sear the sliced beef until browned and cooked through. Remove and set aside.
2. Add more oil if needed, then stir-fry mixed vegetables until just tender.
3. Push vegetables to the side of the pan. Crack the egg into the pan and scramble until set (if using).
4. Add rice, beef, garlic, soy sauce, and sesame oil. Stir-fry everything together for 2–3 minutes until heated through and well combined.
5. Garnish with sliced green onions and serve hot.

Notes

• Use day-old rice for best texture—it prevents clumping.
• Slicing beef thinly against the grain keeps it tender.
• Adjust soy sauce to taste and dietary needs (e.g., low-sodium, gluten-free).
• Great for using leftover proteins and veggies.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 450
• Sugar: 3g
• Sodium: 700mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg