Green Bean, Beef and Egg Fried Rice is a classic home-style dish. The rice is loose and fluffy, the beef is tender, the green beans are crisp, and the eggs are golden and savory. The eggs are cooked in lard, the rice is coated with egg, and the seasoning is kept simple. Stir-fried over high heat for that “wok hei” flavor—savory with the natural sweetness of green beans. A complete meal in one bowl.
🌴 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)
· 150g green beans (cut into small pieces)
· 2 eggs (beaten)
🌴 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 oyster sauce
· 1 tbsp cooking wine (for marinating)
· 1 tsp cornstarch (for marinating, locks in moisture)
· 1 tsp cooking oil (for marinating, prevents sticking)
· A pinch of white pepper powder
· Salt, to taste
· 1 tbsp lard (for cooking the eggs, adds richness)
· 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, 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. - Prepare the Green Beans
Trim the ends of the green beans and cut them into small pieces. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, and blanch the green beans for 2 minutes. Drain and rinse with cold water. ⚠️ Note: Green beans must be fully cooked, as undercooked beans can be toxic. Adding salt and oil keeps them bright green. - Coat the Rice with Egg
Pour the beaten eggs over the cold rice and mix with chopsticks until every grain is coated. ⚠️ Note: This gives the rice an even golden color and a richer egg aroma. - Stir-fry the Beef
Heat oil in a pan, add the marinated beef, and stir-fry over high heat until it changes color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the beef; remove it as soon as it changes color. - Stir-fry the Green Beans
Add a little oil to the pan, add the minced garlic and ginger, and stir-fry over low heat until fragrant. Add the blanched green beans and stir-fry over high heat for 1-2 minutes until the skins are slightly wrinkled. Set aside. ⚠️ Note: Cooking the green beans until fragrant adds flavor to the rice. - Stir-fry the Rice
Heat 1 tbsp of lard in the pan until it starts to smoke. Add the egg-coated rice and break up any clumps with a spatula. Stir-fry over high heat. Add 1.5 tbsp light soy sauce and 1 tbsp oyster sauce. Stir-fry until every grain is coated. ⚠️ Note: Keep the heat high for distinct grains. Lard adds richness, and the oil must be hot for the best “wok hei” flavor. - Combine and Serve
Add the cooked beef and green beans, and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the beef back at the very end and serve immediately to keep it tender. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The rice is distinct, the beef is tender, the green beans are crisp, and the egg aroma is rich.
💡 More Delicious Recipes:
If you enjoy this hearty and savory 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. Coating the rice with egg gives it an even golden color and richer flavor. Lard adds richness. Green beans must be fully cooked, as undercooked beans can be toxic. Cut the beef against the grain, marinate for 15 minutes, and stir-fry over high heat for tenderness. Keep the heat high and the oil hot for the best “wok hei” flavor. Add the beef back at the very end and serve immediately.
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