If you’ve ever scraped the last spoonful of a takeout container wishing there was just a bit more left, this Cantonese beef fried rice with peas and carrots is your answer. It’s savory, comforting, and hits all the right notes—tender slices of marinated beef, crisp vegetables, and rice that’s perfectly seasoned and fried just right. Think of it as your favorite onion beef fried rice from your local Chinese restaurant, only homemade, fresher, and possibly better. Whether you’re exploring steak rice recipes or just looking for a beef fried rice recipe easy enough for weeknights, this dish delivers.
Cantonese Beef Fried Rice with Peas and Carrots
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine Chinese
Wok A wok is ideal for high-heat stir-frying, but a large non-stick or stainless-steel skillet works well too.
Spatula or wok turner Use something with a bit of a curve to scoop and stir quickly.
Sharp knife You’ll need this for slicing beef thinly across the grain for tenderness.
Mixing bowls For marinating the beef and beating the eggs.
Rice cooker (optional) For cooking the rice a day ahead if needed.
For the beef
- 10 oz flank steak or skirt steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper or black pepper if that’s what you have
- 1 teaspoon Shaoxing wine optional, but recommended
For the rice
- 3 cups cooked jasmine rice preferably day-old and refrigerated
- 2 large eggs
- 1/2 cup diced carrots fresh or frozen
- 1/2 cup green peas fresh or frozen
- 1/2 small yellow onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons neutral oil vegetable or canola
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce for color
- Salt to taste
- Green onions chopped for garnish (optional)
Marinate the Beef
Start by slicing your flank steak thinly against the grain. In a bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and Shaoxing wine. Toss the beef in the marinade and let it sit for at least 15 minutes while you prep everything else. This step gives you that classic tender and flavorful fried beef texture you expect in a great beef fried rice.
Prep Your Ingredients
Dice the onion, carrots, and garlic. If you're using frozen peas and carrots, rinse them under warm water and drain well. Beat the eggs in a small bowl and set aside. Break up the cold rice using your hands or a fork so there are no clumps.
Cook the Eggs
Heat 1 tablespoon of oil in your wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside. This ensures the eggs stay fluffy and don’t get overcooked later.
Cook the Beef
Add another tablespoon of oil to the wok. Add the marinated beef in a single layer, letting it sear before stirring. Cook for about 2–3 minutes until browned and just cooked through. Remove and set aside with the eggs.
Stir-Fry the Vegetables
Add the last tablespoon of oil, then toss in the onions. Stir-fry for 1–2 minutes until fragrant and just translucent. Add garlic, then carrots and peas. Cook for another 2 minutes, stirring frequently. This forms the flavorful base for your fried rice recipe.
Add the Rice
Now crank the heat up a bit. Add your cold rice to the wok. Stir and press down with your spatula to break up any remaining clumps and get some light browning. This adds texture and depth.
Combine Everything
Return the cooked beef and scrambled eggs to the wok. Add soy sauce and dark soy sauce, then stir vigorously to combine. Everything should be evenly coated and hot. Taste and adjust seasoning with salt or extra soy sauce if needed.
Garnish and Serve
Finish with chopped green onions for freshness and a final pop of color. Serve immediately, ideally in big bowls with chopsticks or a large spoon.
What Pairs Well with Cantonese Beef Fried Rice?
This dish is flavorful and hearty enough to stand alone, but if you’re building out a full meal, try pairing it with:
- Hot and Sour Soup – The tanginess complements the rich beef and soy flavors perfectly.
- Cucumber Salad with Sesame Dressing – Adds a cool, crunchy contrast to the warmth of the fried rice.
- Steamed Dumplings or Potstickers – Especially pork or veggie dumplings as a savory side.
- Chili Crisp or Sambal Oelek – For heat lovers, a spoonful of spicy chili oil elevates each bite.
FAQs
1. What cut of beef should I use for beef fried rice?
Flank steak is ideal because it’s lean and becomes super tender when sliced thin and marinated. You can also use skirt steak or sirloin for a slightly richer flavor. Avoid tough cuts unless you're willing to marinate longer.
2. Can I use freshly cooked rice?
Fresh rice is too moist and will turn mushy when stir-fried. For best results, use rice that's been cooked and refrigerated for at least a few hours (ideally overnight). If you're in a pinch, spread freshly cooked rice on a baking sheet to cool and dry for 30 minutes before frying.
3. Is it necessary to use oyster sauce and dark soy sauce?
Oyster sauce adds umami depth while dark soy sauce provides that rich color. You can skip the dark soy sauce if you don't mind a lighter color, but the oyster sauce is highly recommended for flavor.
4. Can I use leftover steak for this?
Yes! Leftover grilled or pan-seared steak can be sliced thin and tossed in at the end. It’s a great way to transform leftovers into a fresh meal and an easy way to try new steak rice recipes.
5. What vegetables work well in place of peas and carrots?
You can swap in diced bell peppers, chopped bok choy, baby corn, or bean sprouts. Fried rice is very forgiving—just make sure your veggies are chopped small and cooked quickly to maintain texture.
