Ingredients:
3 cups cooked day-old jasmine rice
250 g beef sirloin, finely diced or thinly sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
2 eggs, lightly beaten
1/2 cup carrots, finely diced
1/2 cup green peas
2 green onions, chopped
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
Salt to taste
Optional: fried garlic bits for garnish
Directions:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the diced beef and cook for 3–4 minutes until browned and cooked through. Remove and set aside.
In the same pan, add the remaining oil and sauté minced garlic for about 30 seconds until fragrant.
Push the garlic to one side and pour in the beaten eggs. Scramble gently until just set.
Add the cooked rice, breaking apart any clumps, and stir-fry for 2–3 minutes until heated through.
Stir in the diced carrots and peas, cooking for another 2 minutes until tender.
Return the cooked beef to the pan and mix well.
Season with soy sauce, oyster sauce, sesame oil, black pepper, and salt to taste. Toss everything together until evenly coated.
Garnish with chopped green onions and optional crispy garlic bits before serving hot.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings