What type of rice is best for making onion beef fried rice?

Day-old, cold long grain white rice or jasmine rice is ideal as it has less moisture and prevents clumping. If using freshly cooked rice, spread it on a tray and chill for a few hours to dry. Cauliflower rice is a popular low-carb alternative that can be added uncooked near the end of cooking.

Can I substitute the beef with other proteins?

Yes, chicken, shrimp, ground pork, tofu, or tempeh make excellent substitutes. Each protein may require minor cooking time adjustments to ensure proper doneness and texture.

How should I store leftover onion beef fried rice?

Cool the rice promptly and store in airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently in a skillet or microwave, adding a splash of water to retain moisture.

Is this recipe suitable for gluten-free diets?

Yes, by using gluten-free tamari or coconut aminos instead of traditional soy sauce, the recipe becomes safe for gluten-sensitive individuals without sacrificing its signature flavor.

What vegetables go well in onion beef fried rice?

Peas, carrots, onions, green onions, bell peppers, broccoli, cabbage, and green beans all work well. Using mixed frozen vegetables offers convenience and great nutrition.

Onion Beef Fried Rice Recipe: Quick & Savory One-Pan Meal

Name: Quick and Savory Beef and Onion Fried Rice Recipe for Easy One-Pan Meals
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Asian-inspired
Ingredients: 1 cup uncooked long grain white rice; chicken broth (for cooking rice); ¼ cup soy sauce; ¼ cup beef broth; 1 tablespoon honey or brown sugar; 1 teaspoon hot sauce (optional); ½ teaspoon sesame oil (optional); 1/8 teaspoon ground ginger; ¾ lb beef (strip steak, skirt, flank, sirloin, or ground beef); salt and pepper to taste; 1 tablespoon butter or vegetable oil (for eggs); 2 eggs, lightly beaten; 1-2 tablespoons peanut, vegetable, or sesame oil (for frying); ½ cup dry white wine or chicken broth; 3 cloves garlic, minced; 1 small yellow onion, finely diced; ¾ cup frozen peas; ¾ cup frozen carrots; 3-4 green onions, diced (for garnish); Additional mixed vegetables (optional: bell peppers, broccoli, cabbage)

Description

🍚 Quick and Savory Beef and Onion Fried Rice is a delicious and easy one-pan meal perfect for busy weeknights.
🥢 It combines tender beef, vibrant vegetables, and flavorful rice for a satisfying dish that cooks in under an hour.

Ingredients

Scale

1 cup uncooked long grain white rice
chicken broth (for cooking rice)
¼ cup soy sauce
¼ cup beef broth
1 tablespoon honey or brown sugar
1 teaspoon hot sauce (optional)
½ teaspoon sesame oil (optional)
1/8 teaspoon ground ginger
¾ lb beef (strip steak, skirt, flank, sirloin, or ground beef)
salt and pepper to taste
1 tablespoon butter or vegetable oil (for eggs)
2 eggs, lightly beaten
1–2 tablespoons peanut, vegetable, or sesame oil (for frying)
½ cup dry white wine or chicken broth
3 cloves garlic, minced
1 small yellow onion, finely diced
¾ cup frozen peas
¾ cup frozen carrots
3–4 green onions, diced (for garnish)
Additional mixed vegetables (optional: bell peppers, broccoli, cabbage)

Instructions

1. Cook the rice: Bring chicken broth to a boil, add the rice, cover, reduce heat to low, and simmer for about 15 minutes until liquid is absorbed.
2. Spread the cooked rice on a tray and chill to dry slightly, preferably use day-old or cold rice to prevent clumping.
3. Prepare the sauce by mixing soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger; set aside.
4. Prepare the beef: If using steak cuts, tenderize and slice thinly against the grain (about 1.5 inches), then toss with some sauce to marinate briefly. For ground beef, cook separately until browned.
5. Cook eggs: scramble eggs in butter or oil over medium-low heat until just set; remove and set aside.
6. Heat oil in a wide skillet over medium-high heat; season beef with salt and pepper, sear for 3-4 minutes per side (or cook ground beef until no longer pink), then remove and set aside.
7. De-glaze the pan by adding wine or broth and scraping up browned bits; simmer until reduced by half (about 3-4 minutes).
8. Add onions and garlic, sauté 2-3 minutes until softened.
9. Add peas, carrots, and any additional vegetables, cooking 1-2 minutes.
10. Toss in chilled rice and remaining sauce; stir-fry over medium-high heat for about 3 minutes to brown rice slightly and absorb sauce.
11. Return beef and scrambled eggs to pan; add green onions and toss everything together to heat through and coat evenly.
12. Serve immediately for best flavor and texture.

Notes

🍴 Use day-old chilled rice or freshly cooked rice that has been chilled to improve texture and prevent mushiness.
🥦 Feel free to substitute or add vegetables such as bell peppers, broccoli, or cabbage for variety.
🍚 Deglaze the pan with white wine for depth of flavor or chicken broth as a non-alcoholic alternative.

Prep Time: 15 minutes
Chilling time for rice: 1 hour
Cook Time: 30 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 8 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 125 mg