How to Make Beef Fried Rice?

Eggs, carrot and onion scrambled. Before my university life, I meet with lots of fried rice and traditional. Egg fried rice has been my best food for years if mother was preparing a rush dinner, or should be breakfast.


  • 4 cups of leftover rice
  • 3 tablespoons beef tallow or vegetable oil
  • 2 eggs, whisked
  • 1 medium carrots, peeled and diced
  • 1 small red onion, diced
  • 2 green onions
  • 1 tsp minced ginger
  • 1 fresh Thai pepper (optional)
  • 1 tablespoon light soy sauce
  • 1 clove garlic, minced
  • Pinch of salt
  • Beef and seasonings
  • 1/2 cup shredded beef
  • A very small pinch of salt
  • 1 tablespoon starch
  • 1 tablespoon light soy sauce


  1. Marinate beef with all the seasonings in a small bowl. Stir well until the sauce is absorbed. Put aside for 10-15 minutes.

  2. Heat oil in work. And let and then add whisked egg is stay for 15-20 seconds. Break it with Spatula and move out. Leave the oil in wok.

  3. Add ginger, garlic, clove and Thai pepper, then fry for 30 minutes over fire until aroma. Place beef in. Do a fast fry for 20 seconds or until the beef changes the color. Transfer out.

  4. Add carrot dices and onion and fry. Put rice, beef and scrambled egg in. Add salt and soy sauce. Mix all well.

  5. Add chopped onion in and fry for many times. Drink hot.