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Spicy Beef Fried Rice - Bold, Comforting, and Weeknight Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked rice: 4 cups, day-old and chilled (jasmine or long-grain works best).
  • Beef: 12 ounces flank steak, skirt steak, or sirloin, thinly sliced against the grain.
  • Eggs: 2 large, lightly beaten.
  • Aromatics: 4 cloves garlic (minced), 1 tablespoon ginger (minced), 1 small onion (diced).
  • Vegetables: 1 cup carrots (diced), 1 cup peas (frozen is fine), 1 red bell pepper (diced), 3 green onions (sliced).
  • Chili element: 1–2 tablespoons chili garlic sauce, sambal oelek, or gochujang (adjust to taste).
  • Sauces: 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1–2 teaspoons fish sauce (optional), 1 teaspoon sesame oil.
  • Oil: 2–3 tablespoons neutral oil (canola, peanut, or vegetable) for high-heat cooking.
  • Seasoning: Salt and black pepper to taste, a pinch of sugar to balance.
  • Optional add-ins: A handful of bean sprouts, a squeeze of lime, cilantro, or toasted sesame seeds for garnish.

Method
 

  1. Prep the rice: If your rice clumps, break it up with your hands so the grains separate. Cold, dry rice fries best.
  2. Slice the beef: Slice thinly across the grain. Pat it dry and toss with a teaspoon of soy sauce and a pinch of pepper. Let it sit while you prep the vegetables.
  3. Heat the pan: Set a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
  4. Sear the beef: Add beef in a single layer. Don’t crowd the pan. Sear 1–2 minutes per side until browned but still tender. Remove to a plate.
  5. Cook the eggs: Add a splash more oil if needed. Pour in beaten eggs. Scramble quickly, then move the eggs to the plate with the beef.
  6. Sauté aromatics: Add another tablespoon oil. Stir-fry onion for 1 minute. Add garlic and ginger and cook 30 seconds until fragrant.
  7. Add vegetables: Toss in carrots and bell pepper. Stir-fry 2–3 minutes until just crisp-tender. Add peas and cook 1 minute more.
  8. Fry the rice: Add the cold rice. Spread it out, let it sit for 30 seconds to toast, then stir and repeat. Aim for hot, steamy rice with lightly toasted edges.
  9. Season and spice: Stir in chili sauce, soy sauce, oyster sauce, and fish sauce (if using). Add a pinch of sugar and pepper. Drizzle in sesame oil. Taste and adjust.
  10. Finish the dish: Return beef and eggs to the pan. Stir in green onions and any bean sprouts. Toss until everything is hot and coated evenly.
  11. Serve: Garnish with cilantro, lime, and sesame seeds if you like. Eat hot and enjoy that spicy, savory punch.