Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6 (1 cup per serving)
Ingredients
2 tablespoons dark soy sauce
2 tablespoons low-sodium soy sauce
1 tablespoons oyster sauce
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil , divided
2 large eggs , lightly beaten
8 ounces beef sirloin , cut across the grain into long, thin strips
1 cup frozen peas and carrots
1 medium sweet onion , diced small
2 scallions scallions , diced small
1 teaspoon freshly grated ginger
2 cloves garlic minced
salt and pepper to taste
3 cups day-old cooked, chilled white rice , any large clumps broken up
Instructions
In a small bowl whisk together the dark soy sauce, low-sodium soy sauce, oyster sauce, and sesame oil, set aside.
Warm 1 tablespoon of the vegetable oil in a wok, cast iron pan, or large nonstick skillet over medium-high heat until shimmering. Add egg, and cook until just scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add the remaining vegetable oil and add the beef; sear until charred and just done, about 3 minutes. With a slotted spoon, transfer to the plate with the eggs.
Add in the peas and carrots, onion, and scallions; sauté until vegetables are soft and onion is translucent, about 3 minutes. Add in the ginger and garlic; sauté for about 30 seconds until fragrant. Season with a pinch of salt and pepper.
Stir in the rice and cook for about 4 minutes total (alternating 1 minute of rest, 1 minute of tossing.)
Give the soy sauce mixture a quick stir to reincorporate and pour it into the rice; continue stirring for another minute.
Add the cooked beef and egg back in and toss to combine.
(If the mixture still seems a little too wet, you can reduce heat to medium-low and continue to cook a few minutes longer to dry the rice a little, but watch it carefully, so it doesn’t burn or brown too much.)
Taste and adjust seasonings, if necessary.
Serve immediately in bowls and enjoy!
