Beef and Snow Pea Fried Rice

Enjoy Beef and Snow Pea Fried Rice, a vibrant, healthy Chinese stir-fry with tender marinated beef, crisp snow peas, and fluffy day-old rice tossed in savory soy-oyster sauce. This restaurant-quality one-pan dinner is ready in under 30 minutes.

Why You’ll Love This Recipe

Beef and Snow Pea Fried Rice is pure weeknight perfection—juicy velveted beef, bright emerald snow peas, and perfectly seasoned rice come together in one sizzling skillet. It’s lighter and fresher than takeout, packed with protein and veggies, yet tastes deeply satisfying. Using day-old rice gives authentic texture while keeping it budget-friendly. Faster than delivery, infinitely customizable, and loved by kids and adults alike, this colorful fried rice will become your go-to healthy Chinese dinner.

Recipe Tips and Tricks

• Day-Old Rice is Non-Negotiable → Cold rice fries up separate and crispy.
• Velvet the Beef → Baking soda or cornstarch makes even cheap cuts silky.
• High Heat & Hot Wok → Essential for wok hei (that smoky restaurant flavor).
• Snow Peas Last → Add at the very end to keep their gorgeous crunch.
• Don’t Overcrowd → Cook in batches if needed to avoid steaming.
• Finish with Sesame Oil → Gives irresistible aroma.

Yield: 4 Servings

Beef and Snow Pea Fried Rice

Print

Healthy, crisp beef and snow pea fried rice is better than takeout in 30 minutes.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• ½ tsp baking soda (for velveting)
• ½ tsp white pepper
• 1 tbsp ginger, minced
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 2 tbsp neutral oil
• 2 tbsp oyster sauce
• 200g fresh snow peas, trimmed
• 3 cloves garlic, minced
• 3 cups cooked day-old jasmine rice
• 3 eggs, beaten
• 3 tbsp low-sodium soy sauce
• 4 green onions, sliced (white & green separated)
• 400g beef (flank or sirloin), thinly sliced

Instructions

1. Velvet Beef → Toss sliced beef with baking soda, cornstarch, 1 tsp soy sauce; rest 10 minutes.
2. Prep Snow Peas → Remove strings and rinse; keep whole or slice diagonally.
3. Break Up Rice → Crumble cold rice with wet hands—no clumps allowed!
4. Heat Wok → Get screaming hot; swirl in 1 tbsp oil.
5. Sear Beef → Flash-fry 45–60 seconds until 70% cooked; remove immediately.
6. Aromatics → Add remaining oil, sauté garlic, ginger, onion whites 30 seconds.
7. Scramble Eggs → Push aromatics aside, pour eggs, scramble until just set.
8. Rice Time → Add rice + remaining soy + oyster sauce; fry 3–4 minutes until hot and coated.
9. Snow Peas & Beef → Return beef, toss in snow peas; stir-fry 30–60 seconds (keep them crisp!).
10. Final Toss → Drizzle sesame oil, add green onion tops; serve piping hot!

Notes

• Snow peas go in last 60 seconds to stay brilliantly green and crunchy.
• Velveting with baking soda = restaurant-level tenderness.
• Leftovers reheat beautifully—flavors get even better.
• Serve with chili oil or extra soy on the side.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 780Total Fat 35gSaturated Fat 10gUnsaturated Fat 25gCholesterol 227mgSodium 396mgCarbohydrates 74gFiber 5gSugar 9gProtein 41g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Beef → Flank, sirloin, or skirt steak—thinly sliced against the grain.
• Snow Peas → Fresh, strings removed; bright green and crisp.
• Rice → Jasmine or long-grain, cooked and chilled overnight.
• Soy Sauce → Low-sodium + a splash of dark soy for color (optional).
• Oyster Sauce → Umami bomb; vegetarian oyster sauce works too.
• Eggs → Large, scrambled directly in the wok for fluffy ribbons.
• Green Onions → Whites for cooking, greens for garnish.
• Garlic & Ginger → Freshly minced—never powdered.

Variations and Substitutions

• Protein Swap → Chicken, shrimp, tofu, or extra eggs.
• Gluten-Free → Tamari + gluten-free oyster sauce.
• Low-Carb → Use cauliflower rice (add at the very end).
• Veggie Boost → Carrots, baby corn, broccoli, or mushrooms.
• Spicy Version → Chili garlic sauce or fresh Thai chilies.
• Kid-Friendly → Skip snow peas, add sweet corn and peas.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze in portions up to 2 months; thaw overnight.
• Reheating → Stir-fry with a splash of water or microwave.

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