Ingredients (Serves 4–6)

For the Rice

  • 4 cups cooked jasmine rice (preferably day-old, refrigerated)
  • 2 tablespoons neutral oil (vegetable or canola)
  • 2 eggs, lightly beaten (optional but recommended)

For the Beef Marinade

  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce (for color)
  • 1 teaspoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon white pepper

For the Aromatics & Vegetables

  • 1 large onion, diced (yellow or red)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced
  • ½ cup diced carrots
  • ½ cup chopped green bell peppers
  • ½ cup chopped scallions (green onions)
  • ½ cup peas (optional)

For the Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ½ teaspoon white pepper
  • 1 teaspoon sesame oil

Choosing the Right Rice

The foundation of excellent fried rice is properly prepared rice. Freshly cooked rice contains too much moisture and will clump together when fried. For best results, cook jasmine rice the day before and refrigerate it uncovered for several hours. This allows excess moisture to evaporate.

If you must use freshly cooked rice, spread it on a tray and cool it completely in the refrigerator for at least 1–2 hours. Cold, dry rice ensures distinct grains and better absorption of flavor.

Selecting and Preparing the Beef

Flank steak or sirloin works best for this recipe because they cook quickly and remain tender when sliced thinly. Always slice the beef against the grain. This shortens the muscle fibers and improves tenderness significantly.

The marinade is not just for flavor—it transforms the texture of the beef. Cornstarch forms a light coating that protects the meat during high-heat cooking, a technique widely used in Asian cuisine.

Allow the beef to marinate for at least 20 minutes. For deeper flavor, marinate up to 1 hour in the refrigerator.

Step 1: Prepare All Ingredients Before Cooking

Fried rice cooks quickly, so mise en place (having everything prepped and ready) is essential. Dice your vegetables uniformly so they cook evenly. Break apart the cold rice gently with your hands to remove clumps.

Have your sauces mixed in a small bowl. Once the heat is on, you won’t have time to measure ingredients.

Step 2: Cook the Beef

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.

Add the marinated beef in a single layer. Do not overcrowd the pan. Let it sear undisturbed for 30–45 seconds before stirring. Cook until just browned but not fully cooked through (about 2–3 minutes total). Remove from the pan and set aside.

This prevents overcooking and keeps the beef tender.

Step 3: Scramble the Eggs

In the same pan, add a small drizzle of oil if needed. Pour in the beaten eggs and scramble gently until just set. Remove and set aside.

Cooking eggs separately prevents them from disappearing into the rice.

Step 4: Sauté Aromatics

Add another tablespoon of oil to the hot wok. Add onions first and sauté until slightly translucent and lightly caramelized. This step builds sweetness and depth.

Next, add garlic and ginger. Stir quickly for about 30 seconds until fragrant. Avoid burning them, as this will introduce bitterness.

Step 5: Add Vegetables

Add diced carrots and cook for 1–2 minutes. Then add bell peppers and peas. Stir-fry briefly, keeping vegetables crisp-tender. Texture contrast is essential in fried rice.

Step 6: Fry the Rice

Increase heat to high. Add the cold rice to the wok. Use a spatula to press and break apart any remaining clumps.

Spread the rice out and allow it to sit for 20–30 seconds before stirring. This helps develop slight crispness and wok flavor.

Step 7: Combine Everything

Return the cooked beef and scrambled eggs to the pan. Pour the prepared sauce evenly over the rice.

Toss continuously to coat every grain. The key is even distribution without over-mixing.

Finish with sesame oil and scallions.

Understanding Wok Hei (The Secret Flavor)

Restaurant fried rice has a subtle smoky aroma known as “wok hei.” This flavor comes from high heat and quick cooking.

To replicate this at home:

  • Use the highest heat your stove allows.
  • Cook in batches if necessary.
  • Avoid overcrowding.
  • Use a carbon steel wok if possible.

Professional Tips for Perfect Fried Rice

  1. Always use cold rice.
  2. Season gradually—you can add more soy sauce, but you cannot remove it.
  3. Keep ingredients moving to prevent burning.
  4. Do not overcook vegetables.
  5. Taste and adjust seasoning before serving.