When you need something quick, satisfying, and packed with flavor, nothing beats a hot skillet of fried rice. This Onion Beef Fried Rice combines tender slices of beef, caramelized onions, and perfectly seasoned rice for a dish that hits all the right notes — savory, slightly sweet, and deeply comforting. Whether you’re using leftovers or starting from scratch, this recipe is a weeknight hero and a delicious way to level up plain rice into something special.
Ingredients:
Main:
- 2 cups cooked rice (preferably day-old, cold)
- 200g (7 oz) beef (sirloin, flank, or leftover steak), thinly sliced
- 1 large onion, thinly sliced
- 2 eggs (optional, for added richness)
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tsp sesame oil
- ½ tsp sugar
- Black pepper to taste
- (Optional kick: 1 tsp chili garlic sauce or sriracha)
Optional Add-ins:
- Green onions (sliced)
- Frozen peas or diced carrots (briefly steamed or microwaved)
- A splash of rice vinegar for tang
🍳 Instructions:
- Prep the Sauce:
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and pepper.
- Cook the Beef:
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add beef and sear until just browned (about 2-3 min). Remove and set aside.
- Sauté Onion & Garlic:
- In the same pan, add the remaining oil.
- Toss in garlic and onion. Cook until onions are soft and starting to brown, about 4-5 min.
- Add Eggs (if using):
- Push the onion to one side of the pan. Crack in the eggs, scramble until just set, then mix with the onions.
- Add Rice:
- Toss in the rice, breaking up any clumps. Stir-fry for 2-3 min until hot.
- Combine Everything:
- Return the beef to the pan.
- Pour in the sauce. Stir well to coat everything evenly. Fry for another 1-2 min.
- Taste & Finish:
- Adjust seasoning if needed. Top with green onions or a splash of chili oil if desired.
📝 Tips:
- Day-old rice = firmer, better texture.
- Thinly slicing the beef ensures quick cooking and tenderness.
- Don’t overcrowd the pan — work in batches if needed for a good sear.