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Crispy Beef Fried Rice Recipe

4.6 from 3 reviews

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There's something so satisfying about the mix of textures and flavors in this Crispy Beef Fried Rice Recipe. The beef gets beautifully seared with a little caramelized crust, and the rice stays delightfully crisp, soaking up that savory, slightly sweet sauce. It’s honestly one of my go-to comfort meals when I want something hearty but quick enough for a weeknight.

The image shows a shiny silver pan filled with fried rice mixed with several colorful layers: brown rice grains form the main layer with small bright orange carrot cubes, green peas, and light yellow scrambled egg pieces scattered throughout. There are also dark brown, tender chunks of beef evenly spread in the dish, topped off with sprinkled green onion slices. A metal spoon is partially inside the pan, ready to serve, and the background is a smooth white marbled surface with some green onion pieces placed nearby. photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

This recipe hits the perfect balance of crispy, tender, and flavorful. I've tested it multiple times, and it always delivers that restaurant-quality fried rice experience you crave without needing to leave your own kitchen.

  • Crisp Texture: Using chilled, steamed rice gives that incredible crispy bite you expect from great fried rice.
  • Flavor-Packed Sauce: The combination of soy, beef broth, honey, and a touch of heat creates a rich, balanced sauce that clings to every grain and strip of beef.
  • Simple, Accessible Ingredients: No exotic pantry items here — just straightforward, easy-to-find ingredients that work together beautifully.
  • Flexible & Customizable: Swap in your favorite veggies or proteins easily, making it your own all-year-round.

Ingredients & Why They Work

Each ingredient in this Crispy Beef Fried Rice Recipe plays a role in the flavor or texture. From the perfectly cooked rice to the tender beef and savory sauce — here’s why I chose what I did, and how you can get the best results.

Flat lay of a small mound of uncooked white long grain rice, a few whole brown eggs with clean shells, a fresh raw strip steak with vibrant red color and marbling, three unpeeled garlic cloves, a small whole yellow onion, a handful of bright green diced green onions, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of rich beef broth, a small white ceramic bowl of golden honey, a small white ceramic bowl of deep red hot sauce, a small white ceramic bowl of amber sesame oil, a small white ceramic bowl of ground ginger powder in warm light brown hue, a small white ceramic bowl of melted butter, a small white ceramic bowl of pale dry white wine, a small cluster of frozen bright green peas, a small cluster of frozen vibrant orange diced carrots all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Long grain white rice: The long grains stay separated when cooked, making it easier to get that crispy, non-sticky fried rice texture.
  • Chicken broth: Used instead of water to cook the rice, adding subtle savory depth from the start.
  • Soy sauce: Classic umami powerhouse that seasons everything perfectly.
  • Beef broth: Adds richer, deeper flavor to the sauce complementing the beef.
  • Honey: A touch of sweetness balances the savory and salty perfectly; brown sugar works just as well.
  • Hot sauce: Adds a kick without making it spicy, enhancing the other flavors in the sauce.
  • Strip steak (or flank, skirt, sirloin): These cuts are tender and flavorful when sliced thin against the grain.
  • Butter and peanut oil: Butter adds richness while peanut oil withstands high heat and gives a subtle nutty aroma.
  • Eggs: Scrambled separately for fluffy, tender texture mixed into the rice.
  • Vegetables: Onion, garlic, peas, carrots, and green onions provide crunch and vibrant color.
  • White wine: (Optional) Adds acidity and helps deglaze the pan, lifting up all the delicious browned bits.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Crispy Beef Fried Rice Recipe is how easy it is to tailor to your tastes. Feel free to tweak the sauce, swap veggies for what you have on hand, or even swap out beef for chicken or shrimp.

  • Variation: I personally like to add diced bell peppers or chopped water chestnuts for extra crunch. When I’m feeling indulgent, a sprinkle of toasted sesame seeds on top adds lovely nuttiness.
  • Make it vegetarian: Omit the beef and toss in extra firm tofu cubes marinated in soy and sesame oil instead.
  • Adjust the spice: Increase the hot sauce or add a bit of chili garlic paste if you like it fiery.
  • Use brown rice or cauliflower rice: Just remember the texture will change slightly, but it still tastes great.

Step-by-Step: How I Make Crispy Beef Fried Rice Recipe

A white round plate holds a serving of fried rice with three main layers visible: the base layer is light brown cooked rice mixed evenly with small bright orange carrot cubes and green peas; scattered throughout are medium-sized dark brown grilled beef pieces with a slightly shiny texture; interspersed are soft, fluffy scrambled yellow egg bits; the dish is topped with chopped green onions for a fresh green touch, and a silver fork rests on the right side of the plate. The plate sits on a white marbled surface with a light beige cloth partially visible on the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook and Chill the Rice

I start by cooking the rice in chicken broth for extra flavor. Once it’s steamed and fluffy, I spread it out on a tray and pop it in the fridge. Cooling the rice completely is key — this dries it out so it fries up crisp instead of mushy. I even sometimes do this the night before if I’m prepping ahead.

Step 2: Prep and Marinate the Beef

While the rice cools, I tenderize the beef by pounding it gently under plastic wrap. This step makes a huge difference in tenderness! Then, I slice it thinly against the grain and give it a quick marinade with some of the sauce—this helps infuse flavor deep into the meat.

Step 3: Scramble the Eggs

I like cooking the eggs separately in butter over medium-low heat until just softly scrambled. This way, the eggs stay fluffy and don’t get overcooked or rubbery when tossed later.

Step 4: Sear the Beef and Deglaze

Next, I heat some peanut oil in a wide skillet and sear the beef strips quickly over medium-high heat until they get a nice crust. Then I remove them and use white wine to deglaze the pan—this lifts all the caramelized bits off the bottom and flavors the whole dish.

Step 5: Stir-Fry the Veggies & Rice

I throw in garlic, onions, peas, and carrots right into the pan, cooking briefly until tender but still vibrant. Then comes the chilled rice and the rest of the sauce. Tossing continuously over medium-high heat helps the rice evenly soak in flavor without steaming itself soggy.

Step 6: Combine Everything and Serve

Finally, I reduce the heat, fold in the seared beef, scrambled eggs, and fresh green onions. I toss everything well just to warm through and distribute everything evenly—then it’s ready to eat!

Top Tip

Over the years, I’ve learned a few little tricks to get this Crispy Beef Fried Rice Recipe just right—these tips truly help keep the texture perfect and the flavors balanced every time.

  • Use leftover rice or chill fresh rice: Soupy or freshly cooked rice will clump and turn mushy when fried. Always cool it fully in a thin layer before frying.
  • Thinly slice your beef: Cutting against the grain makes the beef tender and easy to bite into, especially after searing.
  • Don’t overcrowd your pan: Fry the rice in batches if needed to maintain the high heat that crisps and caramelizes ingredients.
  • Use a wide skillet: More surface area means better frying and prevents steaming your rice.

How to Serve Crispy Beef Fried Rice Recipe

A silver frying pan on a white marbled surface holds cooked rice mixed with small carrot cubes and peas. A glass cup tipped over the pan is pouring a dark brown sauce over the rice, creating a glossy stream. The rice is light tan, fluffy, and piled high in the center of the pan with colorful orange and green vegetables spread through the rice near the edges. The overall scene is bright and sharp with the shiny metal pan reflecting light. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with extra fresh green onions for a pop of color and freshness. Sometimes I sprinkle sesame seeds or drizzle a little chili oil if I want an extra kick. A wedge of lime on the side for squeezing adds a lovely zest that wakes up the flavors beautifully.

Side Dishes

This fried rice is a one-pan meal for me, but it pairs great with simple sides like steamed broccoli, quick pickled cucumbers, or even a crisp Asian slaw for contrast. When I have time, I make a light miso soup to round out the dinner.

Creative Ways to Present

For a special occasion, try serving this Crispy Beef Fried Rice Recipe in pineapple bowls—it adds a fun tropical flair and instant presentation wow-factor. You can also mold the fried rice into neat rounds with a ring mold for an elegant plate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they last beautifully for up to 3 days. The key is keeping the rice cold and covered well to prevent drying out.

Freezing

This fried rice freezes well too! Just portion it into freezer-safe containers, and it can stay frozen for up to 3 months. When you’re ready to eat, thaw overnight in the fridge.

Reheating

To reheat, I gently toss it in a hot skillet with a splash of water or broth to steam and loosen it back up. This helps restore some of the crispness versus microwaving, which can get soggy.

Frequently Asked Questions:

Can I use leftover rice for this Crispy Beef Fried Rice Recipe?

Absolutely! Leftover rice is actually ideal because it’s drier and fries up crispier. Just make sure to break up any clumps before cooking.

What’s the best cut of beef to use?

I recommend strip steak, flank, skirt, or sirloin because they’re tender and flavorful when sliced thinly. Avoid tougher cuts unless you marinade and tenderize thoroughly.

Is it necessary to marinate the beef?

Marinating adds flavor and helps tenderize the beef, but if you’re short on time, seasoning well and pounding the beef thinly also works fine.

Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce, and double-check any beef broth for gluten ingredients.

Final Thoughts

This Crispy Beef Fried Rice Recipe has become such a favorite in my kitchen because it feels like a special treat that’s actually easy to make. I love how the crispy bits and tender beef come together with that rich sauce—it's like a warm hug on a plate. I really hope you enjoy making (and eating!) it as much as I do. Be sure to try it exactly as written once, then have fun putting your own spin on it. Happy cooking, friend!

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Crispy Beef Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Dina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese
Print Recipe

Description

This Beef Fried Rice recipe combines tender strips of steak with fluffy scrambled eggs and vibrant vegetables, all tossed with a savory soy-based sauce. Using cold, cooked rice ensures a crispy texture, while the addition of white wine and a hint of hot sauce adds depth and a subtle kick to this classic takeout favorite, easily made at home.

Ingredients

Rice

  • 1 cup uncooked white long grain rice
  • 2 cups chicken broth

Sauce

  • ¼ cup soy sauce
  • ¼ cup beef broth
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • ½ teaspoon sesame oil (optional)
  • ⅛ teaspoon ground ginger

Stir Fry

  • ¾ lb. strip steak (or skirt, flank, or sirloin)
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 2 eggs, whisked well
  • 1-2 tablespoons peanut oil (can substitute olive or canola oil)
  • ½ cup dry white wine
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • ¾ cup frozen peas
  • ¾ cup frozen carrots
  • 3-4 green onions, diced

Instructions

  1. Cook the Rice: In a medium pot, bring 2 cups chicken broth to a boil. Add the rice, submerge it, and return to a boil. Cover and reduce heat to medium-low to simmer for 15 minutes. Check for liquid absorption; if not done, cook for 5 more minutes. Spread cooked rice on a tray and chill in the fridge until completely cool, preferably overnight for best crispiness.
  2. Prepare the Sauce and Marinate the Beef: Combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger in a bowl and set aside. Place saran wrap over the beef and pound with a meat tenderizer to tenderize. Trim any excess fat and slice against the grain into thin 1.5-inch strips. Toss beef with 2 tablespoons of the sauce mixture and set aside.
  3. Scramble the Eggs: Melt butter in a skillet over medium-low heat and add whisked eggs. Cook gently, stirring occasionally, until just set. Remove eggs and set aside.
  4. Cook the Beef: Heat the peanut oil in a wide skillet over medium-high heat. Season the beef with salt and pepper and cook strips for 3-4 minutes per side until seared and cooked through. Remove beef and set aside.
  5. Deglaze and Cook Vegetables: Reduce heat to medium, add the white wine to the skillet, and scrape the bottom with a spatula to release browned bits. Let the wine reduce by half, about 3-4 minutes. Add diced onions and garlic, cooking for 2-3 minutes until softened. Stir in frozen peas and carrots, cooking for 1 minute.
  6. Fry the Rice: Add the chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes until the rice is evenly coated with sauce and browned slightly, and most of the liquid is absorbed.
  7. Combine and Finish: Reduce heat to medium. Add cooked beef, scrambled eggs, and diced green onions to the skillet. Toss everything together to heat through. Remove from heat and serve immediately.

Notes

  • Use cold, leftover rice for best texture; freshly cooked rice should be cooled thoroughly on a tray or overnight in the fridge.
  • Rinsing rice is optional; skipping rinsing yields a better texture for this recipe.
  • Long grain white rice is preferred for fluffy fried rice; instant rice can be used if needed.
  • Choose strip, skirt, flank, or top sirloin steak for tender beef.
  • White wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc enhances flavor; use only 2 tablespoons if using Shaoxing cooking wine. Chicken broth can substitute for wine.
  • The hot sauce used adds subtle flavor without much heat; Frank’s Hot Sauce is recommended.
  • Leftovers store well in an airtight container refrigerated up to 3 days or frozen for 3 months and reheat easily.
  • Variations include chicken, shrimp, vegetable, or pineapple versions of fried rice.

Nutrition

  • Serving Size: 1 serving
  • Calories: 470 kcal
  • Sugar: 7 g
  • Sodium: 850 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 180 mg

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