
This easy beef fried rice is packed with savory ground beef, fluffy eggs, colorful vegetables, and deeply seasoned rice. It comes together quickly in one pan for a satisfying weeknight meal that tastes better than takeout.
In a small bowl, stir together the dark soy sauce, light soy sauce, oyster sauce, Chinese cooking wine, sugar, and white pepper until the sugar is mostly dissolved. Set the sauce aside.
Heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the eggs and gently stir until softly scrambled and just set, then transfer them to a plate.
Return the pan to high heat and add the oil. Stir-fry the onion and garlic for about 30 seconds until fragrant, then add the ground beef. Cook for about 2 minutes, breaking it into small pieces, until no raw beef remains.
Pour 2 tablespoons of the prepared sauce over the beef and stir-fry for 1 minute so the meat absorbs the seasoning.
Add the frozen carrots, peas, and corn. Cook for about 2 minutes, stirring often, until the vegetables are hot and the beef develops browned, caramelized edges.
Add the day-old rice and the remaining sauce. Break up any clumps and toss well for about 2 minutes, until the rice is evenly coated, hot throughout, and lightly toasted in spots.
Return the scrambled eggs to the pan and add the sliced green onions. Toss briefly to combine, then serve the beef fried rice immediately.
For the best texture, use cold day-old rice so the grains stay separate instead of turning mushy. If Chinese cooking wine is unavailable, use dry sherry. Keep the pan hot and avoid overcrowding so the beef browns rather than steams. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat until piping hot.