1-Step 1: Marinate the Beef for Maximum Tenderness In a bowl, combine 1/2 teaspoon dark soy sauce, 2 teaspoons oyster sauce, 2 tablespoons water, 1 minced garlic clove, 1/4 teaspoon sugar, and 3/8 teaspoon baking soda. Mix well until the baking soda dissolves completely. Add your 300g of thinly sliced beef pieces and toss thoroughly to coat every piece. Important: Let the beef marinate for at least 1 hour, or up to 24 hours for tougher cuts. Unlike other recipes, do not rinse off the baking soda the small amount used here tenderizes without any residual taste. The baking soda is your secret weapon here. It breaks down the proteins in the meat, turning even economical cuts like rump steak into silky, restaurant-tender bites. For thin sizzle or minute steak, marinate at least 4 hours. For sirloin, porterhouse, or flank, about 1 hour works perfectly. Slow-cooking cuts like chuck or brisket can go up to 24 hours but must be sliced very thinly.

2-Step 2: Prepare the Sauce Mixture While the beef marinates, mix your cooking sauce in a small bowl. Combine 2 tablespoons fish sauce, 1 1/2 tablespoons oyster sauce, and 1/2 teaspoon sugar. Stir until the sugar dissolves and set aside. Having this ready means you can pour it in quickly when the pan is hot, preventing any burning or overcooking.

3-Step 3: Prep the Egg Mixture In a separate small bowl, whisk together 2 eggs with 1/2 teaspoon sesame oil and a pinch of salt and pepper. Set this aside too. The sesame oil adds a lovely fragrance to the eggs that complements the overall dish beautifully.

4-Step 4: Heat the Pan and Sear the Beef When you’re ready to cook, heat 2 tablespoons of oil in a large non-stick pan over high heat. You want the pan nice and hot that sizzle when the beef hits the pan is the sound of flavor developing. Add your marinated beef in a single layer and cook for about 2 minutes until the surface seals and develops a nice brown color. Don’t crowd the pan or move the beef around too much in the first minute. Let it develop that caramelized exterior that adds so much depth to the finished dish. According to Healthline, beef is an excellent source of high-quality protein and essential nutrients like iron and zinc, making this dish both delicious and nutritious.

5-Step 5: Add Aromatics and Vegetables Once the beef has sealed, add 2 finely minced garlic cloves and the white parts of your green onions along with 200g of cut green beans. Stir everything together and cook for about 1 minute. The garlic should become fragrant but not burnt, and the green beans will start to blister slightly while the beef caramelizes further. This layering of ingredients is what separates great fried rice from mediocre versions. Each component hits the pan at the right moment to develop its full flavor potential without overcooking.

6-Step 6: Add Rice and Sauce Add your 520g (4 cups) of day-old rice to the pan along with the prepared sauce mixture. Toss everything together vigorously and cook for 1.5 to 2 minutes until the rice is toasty and each grain is well-coated with sauce. The rice should start to get slightly crispy in spots that’s the texture you’re after. Break up any clumps of rice as you go. Cold rice tends to stick together, but a little effort separating the grains pays off in the final texture. Each grain should be separate and glistening with sauce.

7-Step 7: Cook the Eggs Push all the rice and beef mixture to one side of the pan. Add the remaining 1/2 tablespoon of oil to the empty space and pour in your whisked egg mixture. Let it sit for about 20 seconds until it starts to set on the bottom, then gently scramble it with your spatula. This technique of cooking the eggs separately in the same pan is what gives authentic fried rice its characteristic texture. You get distinct curds of egg rather than everything mixed into a homogeneous mush.

8-Step 8: Final Toss and Serve Once the egg is mostly cooked but still slightly wet in spots, toss everything together along with the green parts of the green onion. The residual heat will finish cooking the egg, and the green onions will wilt slightly while maintaining their fresh flavor. Serve immediately while hot.