Beef Fried Rice

Make Ahead and Storage

Cool quickly and keep in the fridge for up to 1 day. Reheat until piping hot.

Beef Fried Rice: The Method

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1. Heat half the oil in a large wok over very high heat. Sear the beef for 2 minutes in two batches and lift it onto a plate.

   Mark done Start 2 min timer

2. Add the remaining oil, carrot and peas and stir-fry for 3 minutes. Add the garlic, ginger and spring onions for 30 seconds.

   Mark done Start 3 min timer

3. Push the vegetables to one side, pour the egg whites into the cleared space and scramble for 1 minute, then mix them through.

   Mark done Start 1 min timer

4. Add the rice and fry for 4 minutes, until hot and starting to colour. Return the beef, add the soy sauce, vinegar and pepper and toss for 1 minute. Finish with the sesame oil.

   Mark done Start 4 min timer

Worth Knowing

• Cut the steak across the grain, as thin as you can; slices that are too thick turn chewy.
• If the rice clumps, break it up with a spatula before it goes in.
• Keep a splash of water by the stove to loosen the pan if it dries.

What to Put Next to It

Steamed cabbage · Sliced cucumber · Fresh pineapple

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Beef Fried Rice FAQ

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.