First Step: Cook the Rice
Begin by bringing 2 cups of chicken broth to a boil in a medium saucepan. Add 1 cup of uncooked white long grain rice, cover, reduce the heat to low, and simmer gently for about 15 minutes until tender. Once cooked, spread the rice on a tray or refrigerate overnight to cool and dry, which is essential for the perfect fried rice texture. Leftover cold rice is ideal to prevent sogginess.

Second Step: Prepare the Sauce and Marinate Beef
In a bowl, combine ¼ cup soy sauce, ¼ cup beef broth (or chicken broth), 1 tablespoon honey or brown sugar, 1 teaspoon hot sauce, ½ teaspoon sesame oil, 1/8 teaspoon ground ginger, and ½ teaspoon white pepper if using. Stir well and set aside. Tenderize the beef by pounding lightly if desired. Cut it into thin slices or bite-sized pieces. Marinate the beef with 2 tablespoons of the prepared sauce, adding 1 tablespoon water and 1/8 teaspoon baking soda as optional tenderizers, plus 1 teaspoon mushroom-flavored soy sauce if you want authentic umami richness. Let marinate while prepping other ingredients.

Third Step: Cook the Eggs
Heat 1 tablespoon butter in a skillet or wok over medium-low heat. Add the well-whisked eggs and scramble gently until barely cooked. Remove and set aside; this ensures soft, fluffy scrambled eggs in your fried rice.

Fourth Step: Stir-fry Beef
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. If your beef isn’t marinated, season it with salt and pepper. Cook the beef in a single layer for 2-4 minutes per side until deeply caramelized and cooked through. Remove from the pan and set aside.

Fifth Step: Deglaze Pan and Cook Vegetables
Reduce heat to medium. Pour in ½ cup dry white wine, Shaoxing cooking wine, or chicken broth to deglaze, scraping browned bits off the pan’s bottom. Let the liquid reduce by half for concentrated flavor. Add the diced yellow onion and minced garlic, cooking for 2-3 minutes until translucent and fragrant. Stir in frozen peas and carrots, cooking for an additional minute until warmed through.

Sixth Step: Add Rice and Sauce
Add the cold rice to the skillet along with the remaining prepared sauce. Stir-fry continuously over medium-high heat for about 3 minutes, breaking up clumps and ensuring the rice absorbs the sauce evenly and develops a slight golden-brown color. If the rice sticks, sprinkle a little water to loosen clumps.

Seventh Step: Combine Ingredients
Return the cooked beef and scrambled eggs to the pan. Add diced green onions and toss everything to combine and heat through evenly. Push the rice to one side of the pan and pour a little Shaoxing or cooking wine around the edge, stir-frying for 20 seconds to add that classic smoky wok flavor known as “wok hei.”

Final Step: Serve and Enjoy
Remove from heat and serve immediately, garnished with additional green onions or sesame seeds if you like. This beef fried rice pairs beautifully with steamed vegetables, or enjoy it as a hearty stand-alone meal. For dietary adjustments, substitute proteins and sauces as needed, and swap rice for cauliflower rice for a low-carb option.