Beefy Fried Rice Recipes

CLASSIC BEEF FRIED RICE

Steps:

• First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef...but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
• Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
• Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
• Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
• Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
• With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.
• Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
• Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei! At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
• Serve immediately, and, if you're like us, don't forget some homemade chili oil!

BEEF FRIED RICE

Steps:

• In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside.
• Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions.
• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

BEEFY FRIED RICE RECIPE - (4.3/5)

Steps:

• In a large nonstick skillet, combine the ground beef, garlic, and ginger and brown over medium heat; crumble the beef and cook for 8 to 10 minutes, or until no pink remains in the beef. Drain off the excess liquid and remove the beef to a large bowl. Place the water in the skillet and heat over medium-high heat until hot; add the bell pepper and pea pods and cook for 3 minutes, or until the pepper is crisp-tender, stirring occasionally. Add the rice, soy sauce, and sesame oil; mix well. Return the beef to the skillet and cook for 5 minutes, or until heated through. Stir in the scallions just before serving.

BEEF & BROCCOLI FRIED RICE RECIPE BY TASTY

Steps:

• Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
• In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
• In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
• Serve garnished with scallions.
• Enjoy!

FRIED RICE

Steps:

• Make Hot Cooked Rice.
• While rice is cooking, heat 1 tablespoon oil in 10-inch skillet over medium heat 1 to 2 minutes. Cook mushrooms in oil about 1 minute, stirring frequently, until coated with oil.
• Add bean sprouts, onions and rice to mushrooms. Stir-fry with a turner or large spoon, lifting and stirring constantly, until mixture is hot; remove from heat.
• Beat eggs slightly in small bowl with fork. Push rice mixture to one side of skillet. Add 1 tablespoon oil to the cleared spot, then pour the eggs into this spot. Cook over medium heat, stirring constantly, until eggs are thickened and cooked throughout but still moist.
• Stir eggs and rice mixture together. Stir in soy sauce and pepper.

BEEF FRIED RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add beaten egg to skillet; cook 1 minute or until firm but still moist. Remove from skillet; cut into thin strips. Cover to keep warm.
• In same skillet, cook ground beef, mushrooms and celery over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
• In small bowl, mix soy sauce, sesame oil and hot pepper sauce; stir into beef mixture. Add pea pods, onions, cooked egg and cooked rice; cook 2 to 3 minutes longer or until thoroughly heated, stirring constantly.

GROUND BEEF FRIED RICE

Steps:

• In a large bowl, beat eggs and pepper until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely cooked, remove from the skillet; cut into strips; return to pan. Stir in the remaining ingredients. Cook and stir over medium-low heat in remaining oil for 5 minutes or until heated through.,

BEEF FRIED RICE

Steps:

• In a skillet, cook beef untilno longer pink, and drain.
• In a large bowl, beat eggs, and pepper.
• In a skillet, heat 2 tablespoons, oil over medium heat.
• Add eggs to skillet.
• As eggs set, lift the edges, letting uncooked portion flow underneath.
• When eggs are completely cooked, remove from skillet, and cut into strips.
• Return to pan.
• Stir in remaining ingredients.
• Cook and stir over low heat in remaining oil for 5 minutes, or until heated through.

BEEF AND VEGETABLE FRIED RICE

Steps:

• Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.
• Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.
• Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes.
• Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.
• Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.

BEEF FRIED RICE

Steps:

• In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.

BEEFY RICE

Steps:

• Place all ingredients in 1 quart baking dish.
• Stir well.
• Bake 25 minutes at 325 degrees.
• Stir and continue baking for additional 25 minutes.

GROUND BEEF FRIED RICE

Steps:

• Combine ground beef, soy sauce, garlic, black pepper, and salt in a large skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef to a plate. Drain and discard grease from the skillet.
• Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add cooked rice and beef to the skillet, toss to combine, and heat until warmed through.
• Meanwhile, melt butter in a small nonstick skillet over medium heat. Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Place egg on top of beef fried rice.