Chinese-Style Beef Fried Rice With Vegetables

Step 1

Gather the ingredients. The Spruce / Diana Chistruga In a large bowl, mix together dark soy sauce, light soy sauce, sugar, sesame oil, white pepper, and cornstarch until well combined. The Spruce / Diana Chistruga Add the beef, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature while preparing the rest of the recipe (at least 10 minutes). The Spruce / Diana Chistruga

Step 2

Gather the ingredients. The Spruce / Diana Chistruga Lightly beat the egg with the salt and set aside. The Spruce / Diana Chistruga Heat a wok on high heat. Add 1 tablespoon of the peanut or vegetable oil. When the oil is hot, add the garlic. Stir-fry for a few seconds until aromatic. The Spruce / Diana Chistruga Then add the onion. Stir-fry for 1 to 2 minutes, until it starts to brown and soften. The Spruce / Diana Chistruga Add the beef and let brown briefly, then stir-fry until it changes color. The Spruce / Diana Chistruga Heat remaining 2 tablespoons of peanut or vegetable oil in the wok. Reduce the heat to medium. The Spruce / Diana Chistruga Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps. The Spruce / Diana Chistruga Add the peas and shredded carrot, stirring to combine. The Spruce / Diana Chistruga Make room in one corner of the wok and pour in the beaten egg. The Spruce / Diana Chistruga Scramble the egg and then combine with the fried rice. The Spruce / Diana Chistruga Stir in the chopped green onion. Do a taste test and add a bit more salt and/or pepper if desired. The Spruce / Diana Chistruga