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Greatest plates · Main
Classic Beef Fried Rice
Day-old rice fried hard in a very hot wok with marinated flank steak, egg and peas. Simple ingredients, with the heat leaving smoky edges behind.
Serves 6Prep 20 minCook 15 minBeef
Containsegg · gluten · soy · sesame
Inspired by a recipe from The Woks of Life ↗
Protein 18%Carbs 50%Fat 32%
About 365 kcal a serve — 16 g protein, 45 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Marinate the beef
Mix allCombine the beef with salt, water, baking soda, dark soy sauce, cornflour and oil in a bowl and stir until well-incorporated. Set aside. The little bit of water keeps the beef morsels juicy and tender.
In the bowlMix all →
Prepare the sauce
Mix allCombine the hot water, sugar, sesame oil, soy sauce, dark soy sauce, MSG (if using) and a little white pepper in a small bowl. Having it ready before you start cooking makes the stir-fry go smoothly.
In the bowlWhisk →
Prep the rice
Take your cooked rice and fluff it with a fork or your hands, breaking up any clumps as best you can. If using cold leftover rice, separate the grains well.
In the bowlFluff →
Scramble the eggs
ScrambleHeat your wok over medium-high heat, add 1 tablespoon of the canola oil and the beaten eggs, and scramble until just cooked. Scoop them back into their bowl and set aside — they'll finish cooking later in the rice.
Into the wokScramble →
medium-high
Sear the beef
SearHeat the wok until just smoking and spread in 1 tablespoon oil. Add the marinated beef in one layer and sear for 20 seconds, then stir-fry until about 70% done. Transfer the beef back to its marinade bowl and set aside.
Fry the onions and rice
Stir-fryWith 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 and break up any clumps, stir-frying until heated through, about 5 minutes.
Into the wokStir-fry →
5 min
Add sauce and beef
CombineOnce the rice is warmed through, add the sauce mixture and stir with a scooping motion until every grain is evenly coated. Add the beef and any juices from the bowl and stir-fry for another minute.
Finish with egg, peas and wine
Wok heiAdd the eggs, peas and spring onions, breaking up any clumps, and stir-fry 30 seconds. Push the rice to the middle, let the perimeter heat up, then pour the Shaoxing wine around the edge for extra wok hei and stir-fry 20 seconds more. Taste, adjust seasoning, and serve immediately.
Into the wokToss →
1 min
Cook's noteUse day-old cold rice and get the wok smoking hot — pouring the Shaoxing wine around the edge at the end is what gives it that restaurant wok hei.
Estimated per serve
365 kcal · 16 g protein · 45 g carbs · 13 g fatestimates, within ~10%
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