Onion Beef Fried Rice Recipe

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Here’s a flavor-packed, long-form recipe for Onion Beef Fried Rice—a hearty, umami-rich dish combining tender beef, sweet sautéed onions, and savory fried rice that’s better than takeout and perfect for weeknight dinners or meal prep.

Onion Beef Fried Rice

Category: Comfort Food / Wok-Stirred Rice

Serves: 4–6

Prep Time: 20 minutes

Cook Time: 15–20 minutes

Total Time: ~40 minutes

Skill Level: Easy to Moderate

Flavor Profile: Savory, beefy, garlicky, mildly sweet with caramelized onions and soy-sauce depth

Why You’ll Love It:

  • Uses simple pantry ingredients
  • Deep umami flavor from marinated beef and sauces
  • Balanced with sweet onion and fluffy rice
  • Easily customizable with veggies or spice

Ingredients

For the Beef Marinade:

  • ¾ lb (340g) beef sirloin, flank, or ribeye, thinly sliced across the grain
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp cornstarch
  • 1 tsp Shaoxing wine or dry sherry (optional)
  • ½ tsp sugar
  • 1 tsp sesame oil
  • ¼ tsp white pepper or black pepper

For the Fried Rice:

  • 3 cups cold cooked rice (preferably day-old, jasmine or medium grain)
  • 2 tbsp neutral oil (canola, peanut, or vegetable)
  • 1 large onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce (for color and depth)
  • 1 tbsp oyster sauce
  • ½ tsp sugar (optional, to balance)
  • 2 green onions, chopped (separate white and green parts)
  • Salt and pepper, to taste
  • Optional: 1 tsp chili oil or Sriracha for spice

Optional Add-ins:

  • ½ cup frozen peas or mixed vegetables
  • ¼ cup diced bell peppers or carrots
  • 1 tsp ginger, finely grated (for extra warmth)
  • 1 tsp hoisin sauce (for sweetness)

Step-by-Step Instructions

Step 1: Marinate the Beef (10–15 minutes)

  1. Thinly slice the beef across the grain into bite-size strips.
  2. In a bowl, mix soy sauce, oyster sauce, cornstarch, Shaoxing wine, sugar, sesame oil, and pepper.
  3. Toss beef slices in the marinade, coating well.
  4. Let sit for at least 15 minutes while you prep other ingredients.
    • For best flavor, cover and refrigerate for up to 1 hour.

Step 2: Prepare the Rice & Ingredients (10 minutes)

  • Use cold, day-old rice—this prevents clumping. Break apart clumps with hands or fork.
  • Beat the eggs in a small bowl.
  • Slice onions thinly, mince garlic, and chop green onions (separate white and green parts).
  • Prep any optional vegetables.

Step 3: Sear the Beef (3–4 minutes)

  1. Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
  2. Add marinated beef in a single layer. Sear quickly, 1–2 minutes per side, until browned and just cooked through.
  3. Remove beef and set aside.

Step 4: Sauté the Onions (4–5 minutes)

  1. In the same pan, add another 1 tbsp oil.
  2. Add sliced onions and cook over medium heat until soft and lightly caramelized—about 4–5 minutes.
  3. Add garlic and white parts of green onion; sauté for 30 seconds, until fragrant.

Step 5: Scramble the Eggs (1–2 minutes)

  1. Push onions to one side of the pan.
  2. Pour beaten eggs into the other side and scramble gently until just set.
  3. Mix eggs into the onions.

Step 6: Stir-Fry the Rice (4–5 minutes)

  1. Add cold rice to the pan.
  2. Stir-fry by pressing and tossing, breaking up clumps.
  3. Add soy sauce, dark soy sauce, oyster sauce, and sugar.
  4. Toss everything well to coat the rice and distribute color and flavor evenly.

Step 7: Add Back the Beef (1–2 minutes)

  1. Return seared beef to the pan.
  2. Stir to combine with rice, onions, and eggs.
  3. Taste and adjust seasoning: add more soy sauce, salt, pepper, or chili oil if desired.

Step 8: Garnish & Serve

  1. Turn off heat. Sprinkle green parts of scallions on top.
  2. Drizzle with sesame oil or chili oil if desired.
  3. Serve hot, straight from the wok or pan.

Serving Ideas:

  • With pickled vegetables or kimchi on the side
  • Pair with a fried egg on top for extra richness
  • Add sliced cucumber or radish salad for freshness
  • Serve alongside steamed bok choy or Chinese broccoli

Storage & Reheating:

  • Fridge: Store in airtight containers for up to 4 days
  • Freezer: Freeze in portions for up to 2 months
  • Reheat: Microwave or stir-fry in a hot skillet with a splash of water or oil

Tips for Success:

  • Cold rice is key: freshly cooked rice will turn mushy.
  • High heat creates wok hei (wok flavor)—don’t overcrowd the pan.
  • Use thin beef slices—they cook faster and stay tender.
  • For extra caramelization, let rice sit undisturbed for 30 seconds between stirs.
  • Add a splash of black vinegar or lemon juice at the end for brightness.

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