Beef Fried Rice

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 6 (1 cup per serving)

Ingredients

2 tablespoons dark soy sauce

2 tablespoons low-sodium soy sauce

1 tablespoons oyster sauce

1 teaspoon toasted sesame oil

2 tablespoons vegetable oil , divided

2 large eggs , lightly beaten

8 ounces beef sirloin , cut across the grain into long, thin strips

1 cup frozen peas and carrots

1 medium sweet onion , diced small

2 scallions scallions , diced small

1 teaspoon freshly grated ginger

2 cloves garlic minced

salt and pepper to taste

3 cups day-old cooked, chilled white rice , any large clumps broken up

Instructions

In a small bowl whisk together the dark soy sauce, low-sodium soy sauce, oyster sauce, and sesame oil, set aside.

Warm 1 tablespoon of the vegetable oil in a wok, cast iron pan, or large nonstick skillet over medium-high heat until shimmering. Add egg, and cook until just scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add the remaining vegetable oil and add the beef; sear until charred and just done, about 3 minutes. With a slotted spoon, transfer to the plate with the eggs.

Add in the peas and carrots, onion, and scallions; sauté until vegetables are soft and onion is translucent, about 3 minutes. Add in the ginger and garlic; sauté for about 30 seconds until fragrant. Season with a pinch of salt and pepper.

Stir in the rice and cook for about 4 minutes total (alternating 1 minute of rest, 1 minute of tossing.)

Give the soy sauce mixture a quick stir to reincorporate and pour it into the rice; continue stirring for another minute.

Add the cooked beef and egg back in and toss to combine.

(If the mixture still seems a little too wet, you can reduce heat to medium-low and continue to cook a few minutes longer to dry the rice a little, but watch it carefully, so it doesn't burn or brown too much.)

Taste and adjust seasonings, if necessary.

Serve immediately in bowls and enjoy!