Step 1

To a small bowl, add the dark soy sauce, regular or reduced sodium soy sauce (I use reduced sodium rather than regular) optional but recommended oyster sauce, and stir to combine; set aside.

Step 2

To a large ( 8 to 10 inches) high-sided skillet, add the oils, beef, and cook over medium-high heat until beef has a nice char and sear and is just done, about 3 to 5 minutes. Stir and flip frequently to ensure even cooking.

Step 3

Remove the cooked beef with a slotted spoon and place on a plate; set aside. Don't drain anything from the skillet.

Step 4

Add the onion and cook for about 2 to 3 minutes, or until it's beginning to soften.

Step 5

Add the peas and carrots mixture (I don't bother to thaw them usually and add straight from the freezer), stir, and cook for about 2 minutes, or until the vegetables have softened. Remove them with a slotted spoon and place on the plate with the beef.

Step 6

Add the eggs and scramble them, about 2 to 3 minutes. If needed, add a touch more vegetable or canola oil. After they're scrambled, add the eggs to the plate with the rest of the cooked food.

Step 7

Add the cooked rice*** to the skillet, drizzle with a bit of vegetable or canola oil if desired, and allow it to just sit there and rest for about 2 minutes in order to sear a bit.

Step 8

Stir the rice around and then add back in all the cooked food - the beef, onions, peas and carrots, and stir.

Step 9

Evenly drizzle with the soy and oyster sauce mixture, cook for about 2 minutes, or until everything warms through.

Step 10

Optionally garnish with sliced scallions and serve immediately. If desired for serving, drizzle your fried rice with additional soy sauce.

Step 11

Extra beef fried rice will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.