Beef Fried Rice

Ingredients

• 3 cups Cooked rice (day-old, chilled)
• 1 lb Beef sirloin or flank steak
• 2 whole Eggs
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 3 whole Green onions, chopped
• 1 cup Frozen peas and carrots
• ¼ tsp White pepper

Steps

1. Cook rice ahead of time and refrigerate for at least 2 hours, preferably overnight. Cold rice prevents clumping during frying.
2. Slice beef against the grain into thin strips, about 1/4 inch thick.
3. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add beef and cook until browned, about 3-4 minutes. Transfer to a plate.
4. Add remaining 1 tbsp oil to the wok. Beat eggs lightly and pour into the wok, scrambling until cooked through. Remove and set aside with the beef.
5. Add garlic and ginger to the wok and cook for 30 seconds until fragrant.
6. Add chilled rice to the wok, breaking up clumps with a spatula. Stir-fry for 3-4 minutes.
7. Add frozen peas and carrots, cooked beef, and scrambled eggs back to the wok. Toss to combine.
8. Pour soy sauce and sesame oil over the rice. Stir everything together for 2 minutes until well mixed and heated through.
9. Season with white pepper to taste. Top with chopped green onions and serve immediately.