Onion Beef Fried Rice is your quick weeknight dinner, packed with flavor and easy to make in one pan.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Dinner
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white rice (preferably day-old)
1 pound flank steak, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 large eggs, lightly beaten
Salt and pepper to taste
Green onions, sliced (for garnish)
Instructions
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced flank steak. Season with salt and pepper. Cook for about 3-4 minutes, or until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Mix the eggs with the onion and garlic.
Add the cooked rice to the skillet, breaking up any clumps. Stir in the frozen peas and carrots, soy sauce, and sesame oil. Mix everything together and cook for another 3-4 minutes, allowing the rice to heat through and absorb the flavors.
Return the cooked beef to the skillet and mix well. Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.
Remove from heat and garnish with sliced green onions before serving.
Notes
For a spicier kick, add a teaspoon of sriracha or chili paste when mixing in the soy sauce.
Substitute the flank steak with chicken, shrimp, or tofu for a different protein option.