Who doesn’t love Beef Fried Rice at your local Chinese food joint? I know I do. So I decided to go on a quest to finding out how to make it at home. 
I’ve made Fried Rice before, so I know the basics of pulling it together. And although that recipe was super delicious, I wanted to make fried rice with that “beefy” flavor.
I did a little research on how to get that beefy flavor. I was thinking of putting a little liquid smoke into the rice, but some said that will not get you the same smoky flavor. They say the smoky flavor comes from the extreme high heat that restaurants use to cook their rice. My stove top burners are 25,000 BTU each, so I thought that would give me the flavor. 
It is explained to use a steel wok for smoky flavor and avoid using a non-stick pan. 
I use an All Clad stainless wok. It was an excellent investment. It’s got some weight to it and I have had it for years. I use it for stir fry, chop suey, fried rice, vegetables, you name it. Now they offer a copper core wok which is even better than mine and can be used with induction cooking. It’s pricey, but trust me, if you do a lot of stir fry’s etc, its well worth the investment. 
Even though I have ample burners on my stove for most days, I also have two induction burners when you need that extra burner. I also use these burners in the outside kitchen when I could use an extra burner.
When the oil meets the high heat in a steel wok, it creates “wok hei” which translates to “breathe of wok” in Chinese. This is what gives the fried rice that smoky taste. Pour the soy sauce along the edges of the wok for more flavor!
I found a few recipes online and decided to adapt from Recipetineats blog. It looked dark and delicious, exactly what I was looking for.
Fried rice starts with day old rice. I made rice in the morning, put it on a tray, and left it on the counter until dinner time. By then it is dry enough and ready to use in this recipe. You will need 3-1/2 cups or so cooked rice for this recipe.
How to make this recipe:
Get your sauce out of the way first. Mix soy sauces, oyster sauce, cooking wine, sesame oil, sugar and pepper together.
Next, scramble eggs in a hot wok with a little sesame oil. Remove to a plate. 
Next, if pan is dry, add a little more sesame oil to wok. Make sure its on high heat. Add onion and garlic, saute about a minute. Remove to a plate. 
Make sure pan is searing hot and then add a little more oil if needed and then add the beef. Cook until no longer red. Add 2 Tbsp sauce to beef.
Add frozen peas and cook for 2 minutes or so. 
Add rice, sauce, onions and garlic. Cook until fully incorporated.
Add scrambled eggs and green onion.
Serve. 
Although I got my noodle bowls from Crate and Barrel, these noodle bowls are very similar and affordable. 
Beef Fried Rice
Ingredients
Sauce:
1 Tbsp dark soy sauce
2 Tbsp low sodium soy sauce
2 Tbsp oyster sauce
2 Tbsp Chinese cooking wine
1 Tbsp white sugar
1/8 tsp pepper
Eggs:
1 tsp sesame oil
2 eggs
Fried Rice:
2 Tbsp oil
1/2 large onion finely chopped
2 garlic cloves, minced
1/2 lb finely chopped beef
1 cup frozen peas (you can also add another cup of other frozen vegetables)
3 cups previously cooked rice
1/2 cup sliced green onions
Instructions
Get your sauce out of the way first. Mix soy sauces, oyster sauce, cooking wine, sesame oil, sugar and pepper together.
Next, scramble eggs in a hot wok with a little sesame oil. Remove to a plate.
Next, if pan is dry, add a little more sesame oil to wok. Make sure its on high heat. Add onion and garlic, saute about a minute. Remove to a plate. Make sure pan is searing hot and then add a little more oil if needed and then add the beef. Cook until no longer red. Add 2 Tbsp sauce to beef.
Add frozen peas and cook for 2 minutes or so.
Add rice, sauce, onions and garlic. Cook until fully incorporated.
Add scrambled eggs and green onion.
Notes
I always, always use House of Tsang Oyster Sauce. I have tried “ALL” of them. To me, nothing tastes better.
I used low sodium soy sauce long with sweet soy sauce. You could also use dark soy sauce for that rich dark color.
You can add other vegetables besides the peas.
I use a coarsely ground beef from my grocery store they call “Chili beef”. It is the perfect size for fried rice, chow mein and I even use if for pepper steal sandwiches. If the market doesn’t have it, I get their un-marinated steak tips and put in the food processor. Be very care and make sure just to pulse. It can turn to hamburger in no time.
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