Leftover Roast Beef Fried Rice

Fried Rice is such an awesome way to turn Sunday Dinner Leftovers into another meal. Leftover Roast Beef Fried Rice is quick, easy, tasty and filling. Perfect!

Egg Fried Rice is one of my favourite foods. Whether it’s homemade or from a takeout, I just really love the flavours. 

Homemade Egg Fried Rice is one of the easy quick teas that I often make for myself if I’m eating alone. 

Fried Rice is absolutely perfect for using up leftover roast beef, and leftover vegetables. Beef Stir Fry with Rice is super fast, super simple and absolutely gorgeous. 

The best thing about a beef fried rice recipe is that there are no rules. You can add pretty much whatever you want, making it the ideal family dinner. 

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How Much Beef Do You Need to Make Leftover Roast Beef Fried Rice?

As much as you’ve got left.

Fried Rice with Leftover Beef is great because you really can use what you’ve got. 

Leftover Roast Beef Fried Rice in frying pan, sesame oil, bowls and spoons to the sides.

300g of beef is ideal to serve 4. But, if you’ve got less, add more vegetables or rice. You could even cook up some other meats, like a chicken breast or two and call it special fried rice!

Can You Make Fried Rice with Leftover Veg?

Yes, I use leftover vegetables in my leftover roast beef fried rice. This isn’t essential, but you can use whatever you might have left.

What Veg Should You Add to Fried Rice?

I always try to add frozen peas and corn and some spring onions to my Chinese Beef Fried Rice. These have a great flavour and texture but also add colour. 

Beef and Vegetable Fried rice in frying pan, 2 served portions in bowls.

Then, leftover veggies. 

I’ll typically have carrots left, but maybe also things like cabbage, sprouts and broccoli.

You can add your leftover veggies with your corn and peas, unless they are super soft, or you want to keep them from becoming too soft, then I’d just stir them through at the end with the spring onions, just to warm them up. 

How Do You Add Egg to Fried Rice?

3 Eggs cracked into fried rice.

I’ve got a recipe for Pork Fried Rice, in which I whisk the eggs together in a jug and scramble them in a pan, before setting to one side and returning to the rice later. 

You can absolutely do this if you prefer, but recently I’ve started just cracking the eggs onto the rice, meat and veg, and stirring through. It means the recipe follows a slightly different order, but ends up tasting the same.

Kind of scrambling them in with the rice and veg. 

I just crack the eggs on, and then constantly more the rice so that the eggs cook and move about into the meal. 

served portion of beef fried rice in bowl.

Making Plain Egg Fried Rice

Plain Egg Fried Rice is a fantastic side order for plenty of Midweek Meals and Family Fakeaway Recipes.

For completely plain egg fried rice, cook 250g rice and leave it to cool. 

Melt some butter in a pan, and I’d still add some garlic for flavour. 

Add the rice and toss for 5 minutes until hot. Crack in 2 eggs (or just one if you are using less rice) and stir vigorously until cooked and mixed into the rice. 

Stir through chopped spring onions. 

If you want more, you can use the vegetables and/or sauce from this recipe, just skipping the meat.

Ingredients for Fried Rice Sauce

I use the same sauce for Leftover Beef Fried Rice as I do pork. Just with slightly different quantities because the leftover veggies mean that it’s a bigger portion. 

fried rice in frying pan with serving spoon.

It’s a basic stir fry sauce of soy, oyster and Chinese 5 spice. Then, I drizzle with sesame oil and stir, just before serving. 

Top Tips for Making Leftover Roast Beef Fried Rice

Once you’ve got the hang of it, making fried rice is easy, and you can add anything. Here are my top tips:

served portion of fried rice in bowl, another bowl, sauces and frying pan in the background.
  • Cool the rice.
  • Use butter, or buttery margarine not oil.
  • Add the sesame oil at the end, it’s a serving sauce, not a cooking oil.
  • Once you’ve cracked in the eggs, move things constantly to stop them sticking to the bottom of the pan, and cook until the eggs aren’t “snotty” and you can see small bits, like scrambled egg, sticking to your rice before adding the sauce. 
  • If you prefer you can whisk the eggs in a jug, and lightly scramble them first. Just lightly scramble until they are underdone, remove them from the pan and set them to one side for later. Return them once the rice is warm. 
  • Use a large frying pan, or even better a wok. (Affiliate links)
process shots for egg fried rice with beef.

Other Family Fakeaway Recipes

If you like my Beef Fried Rice you might also want to try:

More Leftover Roast Beef Recipes

Using up leftover roast beef has never been easier:

Yield: 4 Portions

Leftover Roast Beef Fried Rice

Leftover Roast Beef Fried Rice in frying pan, sesame oil, bowls and spoons to the sides.

Fried Rice is such an awesome way to turn Sunday Dinner Leftovers into another meal. Leftover Roast Beef Fried Rice is quick, easy, tasty and filling. Perfect!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 2 tbsp Butter
  • 2 Cloves Garlic – Crushed
  • 250g White Rice – Dry weight, cooked to packet instructions, drained and left to cool
  • 300g Leftover Roast Beef – Diced
  • Pinch Salt and Pepper
  • 150g Leftover Vegetables – Diced (optional)
  • 150g Frozen Peas
  • 150g Frozen Corn
  • 3 Eggs
  • 4 Spring Onions – Finely Sliced
  • 3 tbsp Oyster Sauce
  • 5 tbsp Low Sodium Soy Sauce
  • 1 tsp Chinese Five Spice
  • 2 tbsp Sesame Oil

Instructions

  1. Melt 1tbsp of butter in a large pan or wok
  2. Add the garlic and fry for 3-4 minutes
  3. Add the beef with a good pinch of salt and pepper and stir until coated in butter
  4. Stir in the rest of the butter, the peas, corn and any leftover veg you want to use and cook for 5 minutes, stirring often
  5. Add the precooked rice and mix until even
  6. Crack in the eggs and stir vigorously, making sure the eggs are well mixed through, and that they don’t stick to the pan, by keeping them moving
  7. Do this for 5 minutes until you can see bits of cooked egg
  8. Add the spring onions, soy, oyster and five-spice and mix well
  9. Cook for 5 more minutes, stirring often until the rice and beef are piping hot
  10. Drizzle with sesame oil, quickly stir through and serve

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 448Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 193mgSodium: 1810mgCarbohydrates: 42gFiber: 5gSugar: 5gProtein: 27g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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