Savory Onion Beef Fried Rice

I’m excited to share my Savory Onion Beef Fried Rice—a comforting blend of tender flank steak, caramelized onions, fragrant jasmine rice, and umami-rich sauces. It’s an easy, flavorful meal perfect for weeknights or special gatherings.

Why You’ll Love This Recipe

I love this recipe because it combines simple ingredients into a rich, satisfying dish. Caramelized onions and juicy beef create depth of flavor, while day‑old jasmine rice soaks up the savory soy and oyster sauce blend. It’s quick to prepare, versatile, and always a crowd‑pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked jasmine rice (preferably day‑old)

• 8 oz flank steak, thinly sliced

• 1 large onion, thinly sliced

• 4 cloves garlic, minced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sesame oil

• 1 tablespoon vegetable oil

• 2 green onions, chopped (for garnish)

• 1 teaspoon ground black pepper

• Salt to taste

• Optional: 1 cup mixed vegetables (peas, carrots, and corn)

Directions

1. Marinate the Beef: I combine the sliced flank steak with 1 tablespoon soy sauce, black pepper, and a pinch of salt, then let it marinate for 15–30 minutes.

2. Prepare the Rice: I break up any clumps if using day‑old rice, or cook and cool fresh rice to avoid mushiness.

3. Sauté Onions: In a large skillet or wok over medium‑high, I heat vegetable oil and sauté onions until translucent and slightly caramelized (around 5 minutes).

4. Cook the Beef: I push onions aside, add the beef in a single layer, searing without stirring for 1–2 minutes until browned, then stir with onions and cook for 2–3 minutes more.

5. Add Garlic and Vegetables: I stir in garlic for about 30 seconds until fragrant, then add mixed vegetables (if using) and cook until warmed.

6. Combine with Rice: I add the rice, breaking up clumps, then pour in remaining soy sauce, oyster sauce, and drizzle sesame oil. I stir well and cook for another 3–4 minutes until everything is hot and nicely coated.

7. Garnish and Serve: I remove the pan from heat, garnish with green onions, adjust salt and pepper to taste, and serve hot.

Servings and timing

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

• Servings: 4

Variations

• Protein swaps: I sometimes use thinly sliced chicken, pork, or tofu instead of beef.

• Sauce additions: A splash of fish sauce or a dash of chili paste adds extra depth and a bit of heat.

• Veggie boost: I like adding bell peppers, broccoli florets, or baby corn for extra color and nutrition.

• Rice alternatives: Brown rice or cauliflower rice both work well, depending on dietary preference.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I heat oil in a skillet over medium‑high and stir‑fry until warmed through. A quick sprinkle of water and a lid helps steam it nicely.

FAQs

What if I don’t have day‑old rice?

If my rice isn’t dry or clumpy, I spread freshly cooked rice on a tray to cool and dry slightly before stir‑frying.

Can I use a different cut of beef?

Yes—I’ve used skirt steak, sirloin, or even leftover steak. Just adjust cooking times so it stays tender.

Is oyster sauce necessary?

Oyster sauce adds a sweet-umami richness, but I’ve made this without it, boosting soy sauce by a tablespoon instead—it’s still tasty.

How can I make it vegetarian or vegan?

I replace beef with extra-firm tofu or tempeh, use vegetable oil instead of sesame oil, and swap oyster sauce for vegetarian stir-fry sauce.

Can I freeze leftover fried rice?

I don’t recommend freezing—it changes texture. I prefer refrigerating and eating within a few days.

Conclusion

I hope this Savory Onion Beef Fried Rice becomes a go‑to recipe in my kitchen like it has in yours. With quick prep, versatile ingredients, and big flavor, it’s an easy yet impressive dish worth repeating. Enjoy every delicious bite!