Onion Beef Fried Rice Recipe

Onion Beef Fried Rice is a savory, satisfying dish loaded with tender beef, fragrant onions, and fluffy rice all stir-fried in a rich, umami-packed sauce. It’s a simple, quick meal I can whip up in one pan, perfect for busy weeknights or using up leftover rice.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and comes together in under 30 minutes. The beef is juicy, the onions add sweetness and depth, and the sauce soaks into every grain of rice for a dish that’s comforting, filling, and so much better than takeout. Plus, it’s endlessly customizable with what I have on hand.

Ingredients

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

• Cooked rice (preferably day-old and cold)

• Beef (thinly sliced steak or ground beef)

• Onion (sliced or diced)

• Garlic (minced)

• Soy sauce

• Oyster sauce

• Sesame oil

• Cooking oil (like canola or vegetable oil)

• Green onions (chopped)

• Eggs (optional)

• Salt and pepper

Directions

1. I heat a bit of oil in a large skillet or wok over high heat.

2. I add the sliced beef and sear it until browned and just cooked through, then remove it and set it aside.

3. In the same pan, I add more oil if needed and sauté the onion until soft and caramelized around the edges.

4. I stir in the garlic and cook for 30 seconds until fragrant.

5. If using eggs, I push the onion and garlic to the side and scramble the eggs in the same pan.

6. I add the cold rice and break it up with a spatula, tossing it with the onions and garlic.

7. I return the beef to the pan and pour in the soy sauce, oyster sauce, and sesame oil, stirring everything to coat evenly.

8. I cook for a few more minutes until everything is heated through and slightly crispy in spots.

9. I stir in the green onions and season with salt and pepper to taste before serving.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 15 minutes to cook, so dinner’s on the table in 25 minutes.

Variations

Sometimes I add peas, carrots, or bell peppers for extra color and nutrition. I’ve also swapped beef for chicken, shrimp, or tofu when I want a change. For spice, I drizzle in a bit of sriracha or toss in red pepper flakes.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. It reheats well in a skillet or microwave—just add a splash of water or soy sauce to refresh the texture if needed.

FAQs

What kind of beef is best for this?

I like using thinly sliced flank steak or sirloin. Ground beef works great too and is super convenient.

Why use day-old rice?

Day-old rice is drier and firmer, so it doesn’t clump or get mushy when stir-fried. Fresh rice can work, but I spread it out to cool and dry slightly first.

Can I skip oyster sauce?

Yes, but I find it adds great depth. I substitute with more soy sauce and a touch of sugar if I don’t have it.

Do I need a wok?

No, a large non-stick or cast iron skillet works just fine. I just make sure it’s hot enough to give the ingredients a good sear.

Can I make this ahead of time?

Yes, I make it in advance and reheat it for a quick lunch or dinner. It actually tastes even better the next day.

Conclusion

Onion Beef Fried Rice is one of my favorite ways to turn simple ingredients into a meal that’s flavorful, fast, and deeply satisfying. With savory beef, sweet onions, and perfectly seasoned rice, it’s a recipe I keep coming back to—easy enough for a weeknight, delicious enough for any time.

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