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Ginger Beef Fried Rice Recipe

Author Carrie Hill


  • 2 eggs lightly beaten
  • 2 Tbsp olive oil
  • 1 lb top sirloin sliced thinly across the grain
  • 4 Tbsp soy sauce
  • 1 12 oz pkg broccoli slaw mix
  • 1 cup frozen peas
  • 2 Tbsp fresh grated ginger or 1 tbsp ground ginger
  • 1/4 cup sweet onion slivered
  • 3 garlic cloves minced fine
  • 2 cups brown rice cooked & cold if possible
  • 1 tsp seasoned rice wine vinegar


  1. In a non stick pan, or a wok, spray with non-stick spray and scramble the eggs lightly - just until done. Remove to a separate bowl
  2. In the same pan, heat 1 Tbsp olive oil and add in the beef, stir and saute quickly until most of the pink is gone, stir in 1 Tbsp soy sauce and remove to a separate bowl or plate
  3. In the same pan, heat the remaining 1 Tbsp of olive oil and add in the onions. When the onions start to turn translucent, add in the garlic and the ginger (if using ground ginger, save that for a later step)
  4. Once the onions ginger and garlic are just slightly golden, add in the broccoli slaw and stir well. Let saute until the broccoli slaw is crisp tender - do not cover it will turn your dish watery
  5. While the broccoli slaw is cooking, measure out the remaining 3 Tbsp. of soy sauce into a ramekin. If you're using ground ginger, add it to the soy sauce and mix well. When the broccoli slaw is crisp tender, pour in the soy sauce and mix together well.
  6. Add in the beef and mix
  7. Add in the cold rice and mix
  8. Add in the scrambled egg and mix
  9. Add the 1 tsp of seasoned rice wine vinegar and mix. Taste for salt, if bland add another dash or two of soy sauce.
  10. Serve right away! This also makes a great spring or egg roll filling.