Description
A colorful skillet dish of tender beef, fluffy rice, crisp vegetables, and savory seasonings—ready in one pan.
Ingredients
Units
Scale
- 3 cups cooked rice (preferably day-old)
- 250g lean beef, thinly sliced or diced
- 1/2 cup carrot, diced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup corn kernels
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 eggs (optional)
- 2 green onions, chopped for garnish
Instructions
- Chop vegetables and beef; prepare all ingredients before cooking.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Cook beef until browned, then remove and set aside.
- Add remaining oil, then stir-fry onion, garlic, carrot, peas, and corn for 2–3 minutes.
- Add chilled rice, breaking up clumps. Stir in soy sauce and sesame oil.
- Return beef to pan. Push rice to the side, scramble eggs in empty space, then mix into the rice.
- Adjust seasoning, garnish with green onions, and serve hot.
Notes
- Day-old rice yields the best texture for fried rice.
- Pre-chop ingredients for a smooth cooking flow.
- Add chili oil or sriracha for spice.
- Swap protein and vegetables based on preference.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 445
- Sugar: 4g
- Sodium: 725mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg