Instructions
Step 1: Heat 1 tbsp olive oil in a large wok or skillet over high heat until it’s smoking hot.
Step 2: Season your beef cubes with salt and pepper, then add them to the hot pan. Sear for 3-4 minutes until browned on all sides, then remove and set aside.
Step 3: In the same pan, add minced garlic and cook for 30 seconds until fragrant.
Step 4: Toss in your broccoli florets, sliced carrots, chopped onion, and green bell pepper. Stir-fry for 4-5 minutes until tender-crisp.
Step 5: Return the beef to the pan and add 2 tbsp soy sauce and 1 tbsp oyster sauce. Toss everything together and cook for 1-2 minutes. Remove from heat.
Step 6: In a separate pan, heat a little oil over medium-high heat and scramble the egg until cooked through, then set aside.
Step 7: Add the day-old rice to the same pan and break up any clumps. Stir-fry for 2-3 minutes.
Step 8: Pour in 2 tbsp soy sauce and 1 tbsp sesame oil, mixing well. Add the scrambled egg back in and toss until everything is evenly coated.
Step 9: Plate the fried rice on one side of the plate and the beef stir-fry on the other. Garnish both with fresh chopped green onions.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the stir-fry and fried rice separate if possible to maintain their textures.
To reheat, warm each component in a skillet over medium heat for about 3-4 minutes, stirring occasionally. You can also microwave for 1-2 minutes, though the skillet method keeps everything crispier.
If your rice dries out in storage, add a splash of soy sauce or sesame oil when reheating to restore moisture and flavor.
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