Chinese Beef Fried Rice is really simple to make. It’s one of my ‘goto’ recipes for a one-pot meal. I use leftover rice, pre-marinated beef (done in large batches), and frozen vegetables. It doesn’t get easier than this.
Heat large wok or pan on high and add vegetable oil.
Add the marinated beef (drain off excessive liquid, but leave some for flavor). Cook beef on high until browned/cooked.
Add frozen vegetables and cook until vegetables are no longer frozen.
Add rice, and using a masher if needed to break up rice, cook the rice, beef and vegetable mixture until rice is hot and no longer clumped together.
Move the rice mixture to the side creating a whole to cook the eggs. Add 1 tablespoon of vegetable oil to this open area.
Pour the eggs into the center, and for 30 seconds or so, don't stir it, let it start to cook.
Slowly push the eggs from side to side to get them to be cooked. Try to keep the eggs separated from the rice, leaving that outer edge alone. If you mix it all in together at this point, the eggs will just bind with the rice and become a coating instead of another element in the dish.
Once the eggs are about 80% cooked, add the green onions and mix them in with the rest of the rice/beef mixture.
Cook for another minute to combine all the flavors and serve hot.
Mix everything together, cover and refrigerate until ready to use. Most stir fry recipes will take about 1/2-3/4 pounds of beef.
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