Step-by-step instructions
- Heat 1 tablespoon of oil in a large skillet or wok over high heat until it’s sizzling.
- Add the beef strips in a single layer and cook quickly until browned. Remove the beef from the pan and set it aside.
- If necessary, add more oil and sauté the onions and carrots until they’re just tender—about 2 to 3 minutes.
- Toss in the minced garlic and cook for 10 to 15 seconds, until fragrant. Be careful not to let it burn!
- Stir in the cold cooked rice, breaking up any clumps, and cook until it’s hot and lightly toasted.
- Add the frozen peas and return the beef to the pan. Pour in soy sauce (and beef broth, if you’re using it), and toss everything together well.
- Cook for an additional 2 to 3 minutes, stirring constantly until everything is heated through. Adjust the seasoning if necessary.
- Serve hot and enjoy!
Best ways to enjoy it
When serving beef fried rice, the presentation can elevate the experience. Serve it in shallow bowls and garnish with sliced green onions, a drizzle of sesame oil, or even a sprinkle of chili flakes for a kick. Pair it with some spring rolls or a fresh cucumber salad to complete your meal. You could even serve it family-style right from the skillet on the table—everyone loves a good communal dish!
Keeping leftovers fresh
To store your beef fried rice, allow it to cool completely before transferring it to an airtight container. It can last in the refrigerator for up to 3 to 4 days. If you want to keep it for a longer period, consider freezing it in portion-sized containers or freezer bags, and it should maintain its flavor for about 2 to 3 months. Make sure to label them with the date for easy tracking.
Tips for success
- Prep ahead: Make sure all your ingredients are prepped and ready to go before you start cooking. This will help keep the process smooth and straightforward.
- High heat: Cooking over high heat is essential for a great stir-fry. It helps to create that delightful slight char on the ingredients.
- Don’t overcrowd: If you’re making a large batch, cook in batches to avoid overcrowding the pan, which can lead to steaming rather than sautéing.
Creative twists
Feeling adventurous? Here are some variations you can try:
- Vegetarian Swap: Replace the beef with tofu for a vegetarian option, and add extra veggies like bell peppers or broccoli.
- Spicy Kick: Add a tablespoon of sriracha or chili paste for a spicy twist.
- Egg it Up: Stir in a couple of beaten eggs towards the end of cooking for a richer flavor and extra protein.
FAQs
What can I use instead of beef?
You can substitute chicken, shrimp, or even tofu for a vegetarian option.
Can I use leftover rice from a different meal?
Yes! Day-old rice works best because it’s drier and won’t turn mushy when frying.
How can I make this dish gluten-free?
Simply swap out regular soy sauce for a gluten-free version, like tamari, to make this dish safe for gluten-sensitive eaters.
