Averie Cooks

-1 To a small bowl, add the dark soy sauce, regular or reduced sodium soy sauce (I use reduced sodium rather than regular) optional but recommended oyster sauce, and stir to combine; set aside.
-1 To a large ( 8 to 10 inches) high-sided skillet, add the oils, beef, and cook over medium-high heat until beef has a nice char and sear and is just done, about 3 to 5 minutes. Stir and flip frequently to ensure even cooking.
-1 Remove the cooked beef with a slotted spoon and place on a plate; set aside. Don't drain anything from the skillet.
-1 Add the onion and cook for about 2 to 3 minutes, or until it's beginning to soften.
-1 Add the peas and carrots mixture (I don't bother to thaw them usually and add straight from the freezer), stir, and cook for about 2 minutes, or until the vegetables have softened. Remove them with a slotted spoon and place on the plate with the beef.
-1 Add the eggs and scramble them, about 2 to 3 minutes. If needed, add a touch more vegetable or canola oil. After they're scrambled, add the eggs to the plate with the rest of the cooked food.
-1 Add the cooked rice*** to the skillet, drizzle with a bit of vegetable or canola oil if desired, and allow it to just sit there and rest for about 2 minutes in order to sear a bit.
-1 Stir the rice around and then add back in all the cooked food - the beef, onions, peas and carrots, and stir.
-1 Evenly drizzle with the soy and oyster sauce mixture, cook for about 2 minutes, or until everything warms through.
-1 Optionally garnish with sliced scallions and serve immediately. If desired for serving, drizzle your fried rice with additional soy sauce.
-1 Extra beef fried rice will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
-1 Adapted from Chicken Fried Rice and Shrimp Fried Rice