Ingredients:
Main:
2 cups cooked rice (preferably day-old, cold)
200g (7 oz) beef (sirloin, flank, or leftover steak), thinly sliced
1 large onion, thinly sliced
2 eggs (optional, for added richness)
2 cloves garlic, minced
2 tbsp vegetable oil
Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tsp sesame oil
½ tsp sugar
Black pepper to taste
(Optional kick: 1 tsp chili garlic sauce or sriracha)
Optional Add-ins:
Green onions (sliced)
Frozen peas or diced carrots (briefly steamed or microwaved)
A splash of rice vinegar for tang
🍳 Instructions:
Prep the Sauce:
In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and pepper.
Cook the Beef:
Heat 1 tbsp oil in a large pan or wok over medium-high heat.
Add beef and sear until just browned (about 2-3 min). Remove and set aside.
Sauté Onion & Garlic:
In the same pan, add the remaining oil.
Toss in garlic and onion. Cook until onions are soft and starting to brown, about 4-5 min.
Add Eggs (if using):
Push the onion to one side of the pan. Crack in the eggs, scramble until just set, then mix with the onions.
Add Rice:
Toss in the rice, breaking up any clumps. Stir-fry for 2-3 min until hot.
Combine Everything:
Return the beef to the pan.
Pour in the sauce. Stir well to coat everything evenly. Fry for another 1-2 min.
Taste & Finish:
Adjust seasoning if needed. Top with green onions or a splash of chili oil if desired.
📝 Tips:
Day-old rice = firmer, better texture.
Thinly slicing the beef ensures quick cooking and tenderness.
Don’t overcrowd the pan — work in batches if needed for a good sear.