Beef fried rice is probably one of my favorite dishes on a standard Chinese takeout menu (at least when you get to the fried rice column). Stir-fried beef with onions, peas, and of course, a little wok hei is a powerful combination that is often taken for granted. Judy would agree with me because, shortly after we met, I discovered it was her favorite fried rice dish also! (That was one of many things that sealed the deal for me!) All kidding aside, even today, when we are traveling and in need of fresh veggies, we seek out the nearest Chinese take-out restaurant to get our fix of green vegetables and indulge in a good take-out style beef fried rice.
One topic of late on the blog is whether or not one should use MSG (Monosodium Glutamate, read more about it here). Oftentimes, part of the treat of ordering take-out is the flavor boost that comes from having a little MSG added to every dish. We don’t have to tell you that MSG is still quite controversial—some say it’s fine, others say it’s a scourge on food. Just check out some comments in our egg drop soup post to see the discussion among our readers! But as a child of two Chinese restaurant owners, I would be lying if I said that a little MSG here and there doesn’t add a great kick and that impossible-to-deny restaurant quality beef fried rice.
Adding MSG is always optional, but if you’re curious about it and you don’t have any allergies, I have to say that this beef fried rice recipe is the perfect opportunity to try adding a half teaspoon to decide for yourself.
For the beef:
- 10 ounces flank steak, cut into bite-sized pieces
- ¼ teaspoon salt
- 1 tablespoon water
- Pinch of baking soda (optional, but good for tougher cuts of meat)
- 1 teaspoon dark soy sauce (mushroom flavored preferred)
- 1 teaspoon cornstarch
- 1 teaspoon oil
For the rest of the dish:
- 1 tablespoon hot water
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons regular or light soy sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon MSG (totally optional!)
- Fresh ground white pepper
- 5 cups cooked rice
- 3 tablespoons canola oil, divided
- 2 eggs, beaten
- 1 medium onion, diced
- 3/4 cup peas
- 1 scallion, chopped
- 1 tablespoon Shaoxing wine
First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef…but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking. If you have questions about the differences between light and dark soy sauces, be sure to check out our Chinese sauces, vinegar, and oils ingredient page.
Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes.
Add the rice, using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.
(When it comes to fried rice, using leftover rice is perfectly fine and some even prefer it, but we wouldn’t survive without our trusty rice cooker. If you’re in the market for one, check out our Chinese Cooking Tools page.)
Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now.
Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
Add the eggs, breaking up any large clumps, peas, and the scallions.
Continue stir-frying for another 30 seconds. Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei! At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
Serve your beef fried rice immediately!
If you’re like us, don’t forget some homemade chili oil with your classic Chinese take-out beef fried rice!
- For the beef:
- 10 ounces flank steak, cut into bite-sized pieces
- ¼ teaspoon salt
- 1 tablespoon water
- Pinch of baking soda (optional, but good for tougher cuts of meat)
- 1 teaspoon dark soy sauce (mushroom flavored preferred)
- 1 teaspoon cornstarch
- 1 teaspoon oil
- For the rest of the dish:
- 1 tablespoon hot water
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons regular or light soy sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon MSG (totally optional!)
- Fresh ground white pepper
- 5 cups cooked rice
- 3 tablespoons canola oil, divided
- 2 eggs, beaten
- 1 medium onion, diced
- ¾ cup peas
- 1 scallion, chopped
- 1 tablespoon Shaoxing wine
- First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef...but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
- Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
- Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
- With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.
- Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
- Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei! At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
- Serve immediately, and, if you’re like us, don’t forget some homemade chili oil!
Bianca says
Omg, I made this today (including the chili oil :D) and it was heaven, even without the MSG. You guys are just so awesome!
Bill says
Thanks Bianca, glad you enjoyed it and the best part is you can make it whenever you want!
Bianca says
Indeed, so simple and tasty. I just love your blog, you guys are livesavers for people who love authentic chinese food!
Judy says
Thank you so much for your lovely comment, Bianca!
Alan says
How long can I or should the beef marinade?
Bill says
Hi Alan, 20 minutes should be fine.
Natalie says
Hi, I must eat gluten free and cannot find a dark soy sauce that is. Would regular soy sauce be fine? Also I have stew beef I need to use up. I know it’s a different texture beef than flank but would it work? Thoughts suggestions? Thx
Bill says
Hi Natalie, using gluten-free soy sauce should be fine. You can definitely use the stew meat cut into small pieces. Add a pinch of baking soda and oil to marinate for 30 mins if you think it may be too tough.
Ray says
We don’t have any issues with the addition of MSG and yes we do think it enhances flavor. If I wanted to add MSG to other recipes you have posted that does not include MSG in the ingredients is 1/2 tsp also what you would recommend?
Bill says
Hi Ray, def nothing wrong with msg but I would recommend using it sparingly so I would suggest using 1/8 or 1/4 teaspoon in stir fry dishes. You can use 1/2 teaspoon of msg for fried rice dishes.
Germaine says
Just fried a batch and it is so good! Didn’t have the Shaoxin wine though. Could i have substituted it with any wine I wonder?
Bill says
Nice job Germaine, we usually recommend a dry sherry as a substitution. Regarding using other wines, it depends on your personal tastes and whether you are ok with experimenting!
Kathleen Fullerton says
Was so good!!! I didn’t add the msg but would you recommend adding next time for more flavor? It was amazing but Id love some more authentic Chinese restaurant flavor. Was that what I was missing? Also feel like my rice to sauce ratio may have been off bc I think I used 5 1/2 -6 cups of rice. Thanks for the recipe
Bill says
Hi Kathleen, msg will definitely make a difference! Make sure you use high heat, especially at the end when frying the rice for more flavor. Adding some shaoxing wine around the perimeter of the hot wok or pan will help. Make sure the rice is well-seasoned, since saltiness will bring out other flavors. Happy cooking!
Steven says
By far, the best fried rice recipe I’ve tried, and I’ve tried a few. 3 of my 5 kids said ‘This is Good!’… Lol. High praise indeed! Thanks for sharing this. And the technique is flawless, learned HOW to make fried rice, far more important than the recipe itself! Awesome!
Bill says
Hi Steven, Thanks for the awesome compliment and so glad everyone enjoyed it!
Gloria says
This is the BEST fried rice I have ever made, and it is the only recipe that actually tastes like fried rice from a good Chinese restaurant. I have tried almost all of your fried rice recipes and I am thrilled with how they turned out — SO GOOD! Please keep up the good work – you are making me a hero at home!!! :)
Bill says
Hi Gloria, so great to hear you are cooking great food with us!
Alisa says
This is the best blog of today, I learned a lot your content is mind blowing, Keep Blogging
Bill says
Thanks Alisa and we’ll do our best to keep on cooking and sharing!
Ailly Samuel says
This is a nice recipe, you helped me to do my assinment
Judy says
Glad we could help, Ailly!
Natalie Kelly says
Hi, I am medically required to eat gluten free. i have gluten free soy sauce or tamari available but have not been able to find gluten free DARK soy sauce. is there something else i can use?
Natalie Kelly says
oh and one more thing, it looks like the Shaoxing wine may also contain wine. suggestions for substitution here? maybe mirin, another cooking wine? Being gluten free is not easy. thanks
Natalie Kelly says
correction: I meant to say, “may contain WHEAT not wine. LOL sorry for confusion.
Bill says
Hi Natalie. Shaoxing wine is made from rice, so I believe there should not be any wheat gluten in it. If you are in doubt, you can use a dry sherry wine as a substitute. Happy cooking!
Christopher says
I found your recipe about 6 weeks ago and have been making it at least once a week. We love it.
Thank you.
Bill says
You’re welcome Christopher!
shanniel says
First time making it and it’s delicious thank you for sharing.
Judy says
You are very welcome, Shanniel!
Sam says
Amazing recipe.
Bill says
Thanks Sam!
Kristi says
Where do you get dark soy sauce? I have seen it called for in a few recipes and have yet to find it in a store. Help!
Bill says
Hi Hristi, Check out our Chinese Sauces and oils page HERE, specifically, you will see a section on Dark soy sauce HERE. Local Asian stores should carry it or you can check out the Chinese sauces page for Amazon links for online sellers.
Scott says
Can pork be substituted for the beef in this recipe without otherwise changing anything with good result?
Bill says
Hi Scott, You can definitely use fresh pork for this fried rice dish.
Mandy says
Hmmmmm…. I left out the msg but followed the rest of the recipe to a t and it tasted nothing like the beef fried i buy fom take aways..
Maybe i need to add msg, don’t know if it can be bought inNZ. The sesame oil has a strong flavour but the meat was cooked perfectly…
Bill says
Hi Mandy, the MSG will definitely help, but it is likely that the restaurant’s hot burners and searing temperatures in the wok give the rice a nice “wok hay” flavor. Adding the Shaoxing wine at the end also helps!
Spike says
Made this one today with some “Ve Tsin Gourmet Powder” – first time I’ve used msg. Recipe was great – I like to use edamame instead of peas for a nutty taste. I also like to do half portions of tbe recipes – 5 cups of rice crowds the wok a bit and keeps the rice from getting just crispy. Thoroughly nice taste and quite straightforward. Will be making this one often.
Bill says
HI Spike, great variations and glad you liked it!
Kate says
This looks so amazing! I can’t wait to try it!
Sarah says
Hope you like it, Kate!
Vashti Quiroz-Vega says
Great recipe! I’ve always wanted to make fried rice. I can’t wait to try this. Thanks for sharing. Pinning! :P
Bill says
Thanks Vashti, hope you enjoy it!
Little Cooking Tips says
It’s such a joy when we visit your blog and a couple of weeks have passed, we discover so many treasures waiting for us here…THANK YOU guys!
This is another AMAZING recipe, a delicious and filling hearty meal!
MSG isn’t sold here, so we won’t have the dilemma:) But we will definitely enjoy your yummy meal!
Again, THANK YOU!
Judy says
Thank you, Panos and Mirella! Hope you give this recipe a try.
Tuppenny says
Are there any rice cookers available hat don’t use teflon? Mine has served me faithfully for 3 decades, but I know that someday I know that I will have to replace it. (When I bought it the pot was plain aluminum!)
Bill says
Hi Tuppenny, I also remember the Panasonic rice cooker I grew up with had an aluminum pot but I think these days a lot of models use a non-stick coating.
Lu says
Hi Bill,
I have always been struggling to make beef stir fry style. I don’t know how to tenderize the beef. I use sirloin beef in most of my stir fry dishes but they still lack the tenderness I would get from Chinese take out places. Do you know any trick of marinate/tenderizing the meat?
Thank you!
Sarah says
Hey Lu, one trick that’s often used in Chinese restaurants is marinating the meat with a bit of baking soda. It does make the meat more tender.
Lu says
Thank you! I will try it soon!
Kim says
Hi I just had to add to this. I use this marinade ALL the time and it never fails with any kind of meat.
1/2 cup olive oil
1/4 cup Kikkoman Ponzu (soy sauce)
4 tsp. Monterey steak seasoning
That’s it. Marinade for 1 hour or up to 24 hours. Honestly only 1 hour still works but it’s best to marinade longer.
Kim says
Montreal steak seasoning NOT Monterey. lol
firegirl says
This sounds so yummy! I need to get a new wok though. I ruined my non-stick one by overheating so I’ll take your advice and buy a carbon steel one.
Sarah says
Sounds like a plan!