Photographers Guide to the Great Smoky Mountains

Beef Fried Rice


  • For the scrambled eggs, use the freshest eggs you can find. Whip the eggs to fully combine the whites and yolks for a streak-free scramble, getting a good amount of air into the mix for ultra light, tender eggs. Use a medium-low to low heat on your stove, (better too low than too high) with a large non-stick skillet using butter instead of milk or cream to help keep the eggs luscious. Once the butter is melted, add your very well-beaten eggs and let them sit for just a second and then use the spatula to push the eggs from one side of the skillet to the other. Push in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves. Continue to do this, tilting the skillet if necessary to spread any uncooked egg over the surface until the eggs are mostly set. This shouldn't take longer than 2 minutes if you're using the right heat.
  • White rice essentially triples in both volume and weight after cooking, so 1 cup of white rice will yield 3 cups of cooked rice. Brown rice, instead, will double. For this recipe we are using 1-⅓ cups of white rice, about 8-¾ oz.
  • Don’t stir rice while it is cooking, as stirring it will make it sticky.
  • When frying rice, start with cold rice that has been thoroughly cooked and chilled. Warm rice will not fry well. If you are in a hurry cook up a fresh batch of rice and then spread it out on a baking sheet, drape the rice with a layer of plastic wrap, and then place it in the refrigerator for 30 minutes until it is thoroughly chilled.
  • Green onions and scallions are the same thing. To slice them start by removing any outer layers of the green onions that look bad or wilted. Using a large chef’s knife, chop off the root end and the tough top part of the green end. Line up the green onions and thinly slice them using a circular motion with your knife.
  • Use high heat to fry and brown the rice and veggies well and to prevent the rice from steaming in the pan and sticking together.


  • 3 tablespoons of butter, divided
  • 2 eggs, whisked
  • 8 ounces flank steak, cubed
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • ½ cup frozen peas
  • 1 cup broccoli cut into small florets
  • 3 cloves garlic minced
  • 3 green onions, thinly sliced
  • Salt and black pepper
  • 4 cups cooked and chilled long grain white rice or jasmine rice (measure 1-⅓ cups, or 8-¾ oz, of uncooked rice)
  • 3 tablespoons low sodium soy sauce. Dark or regular soy sauce can be substituted but dilute it a bit with water to cut down on the saltiness.
  • 1 teaspoon toasted sesame oil
  • Sesame seeds for garnish (if desired)


  1. Precook the rice earlier in the day as it needs time to chill before frying. Bring 2-⅓ cups of water to a boil in a medium saucepan. Slowly pour in 1-⅓ cup of rice (don't stir while pouring), then stir lightly, cover, and reduce heat to low. Simmer covered for 15 minutes or until all liquid is absorbed. If all the water has been absorbed but the rice is not yet tender, add a few tablespoons of boiling water, cover and cook a bit more. If water remains in the saucepan but the rice is cooked, remove cover and cook a minute or two uncovered to allow water to evaporate until the water is gone.
  2. Heat 1 tablespoon of butter in a large skillet.
  3. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  4. Add the remaining 2 tablespoon of butter to the pan.
  5. Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside.
  6. Add carrots, peas, broccoli, and white onions to the pan, season with a generous pinch of salt and pepper, and cook until tender, 3-4 minutes.
  7. Stir in garlic and cook for an additional minute.
  8. Add in the cold rice, green onions, and soy sauce and sauté for 3-4 minutes. Let the rice rest for a bit between stirs so that it can crisp up on the bottom. The rice should brown up a bit.
  9. Add the eggs and the steak back to the pan and stir in soy sauce and sesame oil. Cook for 1-2 minutes to heat through.
  10. Serve immediately with sesame seeds for garnish, if desired, or refrigerate in a sealed container for up to 3 days.
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Beef Fried Rice
Nutrition Facts
Servings: 4
Amount per serving:
Calories: 854
Total Fat: 34 g
  Saturated Fat: 10 g
  Monounsaturated Fat: 9 g
  Polyunsaturated Fat: 9 g
  Trans Fat: 0 g
Cholesterol: 192 mg
Sodium: 164 mg
Potassium: 612 mg
Total Carbohydrate: 102 g
  Dietary Fiber: 7 g
  Sugars: 4 g
Protein: 33 g
Vitamin A: 53%
Vitamin C: 1%
Calcium: 46%
Iron: 59%
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