Green Pepper and Beef Fried Rice is a classic home-style dish. The beef is tender, the green peppers are crisp, and the rice is loose and coated in a savory sauce. The beef and peppers are stir-fried separately, with onion added for aroma. The seasoning is kept simple, and everything is stir-fried over high heat for that “wok hei” flavor—savory with a mild spiciness and freshness from the peppers. Perfect on its own or with a light soup.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 150g beef (beef tenderloin, cut into small cubes or thin slices against the grain)
· 3-4 green chilies (thin-skinned ones for better flavor)
· 1-2 red chilies (for color)
· 2 eggs (beaten)
· 1/2 small onion (diced, for aroma)
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (1/2 tbsp for marinating, 1.5 tbsp for stir-frying)
· 1 tbsp cooking wine (for marinating)
· 1 tsp cornstarch (for marinating, locks in moisture)
· A little egg white (for marinating, makes it tender)
· 1 tsp cooking oil (for marinating, prevents sticking)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Beef
Cut the beef against the grain into small cubes. Add 1/2 tbsp light soy sauce, cooking wine, a little egg white, cornstarch, and 1 tsp of cooking oil. Mix well and marinate for 15 minutes. ⚠️ Note: Cutting against the grain is key; cutting with the grain makes it tough. The egg white and cornstarch lock in moisture for a tender texture. - Prepare the Chilies
Remove the stems and seeds from the green and red chilies, and cut them into small pieces. ⚠️ Note: Don’t rinse them after cutting, or you’ll lose the aroma. - Scramble the Eggs
Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Note: Scramble the eggs separately for a better texture. - Stir-fry the Beef
Add a little oil to the pan, add the marinated beef, and stir-fry over high heat until 80% cooked. Remove immediately and set aside. ⚠️ Note: Don’t overcook the beef; remove it at 80% doneness since it will cook again later. - Stir-fry the Chilies
Add a little oil to the pan, add the diced chilies, and stir-fry over high heat for 30 seconds until just tender. Set aside. ⚠️ Note: Stir-frying the chilies separately keeps them crisp and prevents them from getting soft when added back. - Sauté the Aromatics
Add a little oil to the pan, add the diced onion, minced garlic, and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: The onion adds aroma and is a hidden secret in many fried rice recipes. - Stir-fry the Rice
Turn off the heat. Add the cold rice and break up any clumps with a spatula. Then turn to high heat and stir-fry quickly. Add 1.5 tbsp light soy sauce and a pinch of sugar. Stir-fry until every grain is coated. ⚠️ Note: Turning off the heat before adding the rice prevents clumping. Keep the heat high for distinct grains. Keeping the seasoning simple highlights the beef and peppers. - Combine and Serve
Add the cooked beef, stir-fried chilies, and scrambled eggs, and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the beef, chilies, and eggs back at the very end to keep their best textures. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The rice is distinct, the beef is tender, and the peppers are crisp and savory with a mild kick.
💡 More Delicious Recipes:
If you enjoy this hearty and savory beef fried rice, you should also try my [Yangzhou Fried Rice] for another colorful and satisfying classic.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Cut the beef against the grain and marinate with egg white and cornstarch for tenderness. Stir-fry the beef and peppers separately and add them back at the end to keep their best textures. Adding onion to the aromatics gives a more complex flavor. Keep the seasoning simple to highlight the beef and peppers. Turn off the heat before adding the rice to prevent clumping. Keep the heat high for the best “wok hei” flavor.
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