Easy & Tasty Ground Beef Fried Rice
Add Preferred SourceSuper easy and ready in about 10 minutes, Ground Beef Fried Rice is a simple dish that’s hearty and full of flavor!
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Dishes like this easy Ground Beef Fried Rice have saved my bacon at dinner time so often! This easy dish comes together quickly and is packed with flavor from the beef, garlic, ginger, and onions.
Use leftover rice for the best results. I usually make a double batch of rice and hide the leftover rice in the back of the fridge so that the kids don’t get it into it. This way, I have nice cold rice ready to make this amazing fried rice recipe!
Ingredients
- Ground beef
- Butter
- Cold cooked rice
- Sesame oil
- Carrot
- Onion
- Frozen peas
- Ginger
- Garlic
- Egg
- Soy sauce
- Green onion – Sliced, for garnish.
How To Make Ground Beef Fried Rice
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the ground beef to a large skillet or wok and cook over medium-high heat, breaking it up as it cooks, until browned and fully cooked. Transfer the beef to a plate and drain off all but about 1 tablespoon of fat so the rice doesn’t become greasy.
Melt the butter in the same skillet over medium-high heat, then add the sesame oil. This combination adds richness and that classic fried rice aroma.
Add the diced carrot and onion and cook for 3 to 4 minutes, until they begin to soften. Stir in the frozen peas, ginger, and garlic and cook for another 2 minutes, just until fragrant.
Add the cold cooked rice to the skillet, breaking up any clumps with a spatula. Cook for 3 to 4 minutes, stirring occasionally, until the rice is heated through and starting to lightly brown.
Push the rice and vegetables to the sides of the skillet to create space in the center, then crack in the egg. Scramble it gently until just set, then mix it into the rice and vegetables.
Return the cooked ground beef to the skillet and stir to combine everything evenly. Pour the soy sauce over the mixture and stir well so the rice and beef are evenly coated. Cook for another 2 to 3 minutes, stirring occasionally, until everything is hot and well mixed.
Remove from heat, garnish with sliced green onions, and serve immediately.
Chef Jenn’s Tips
- Use cold, day-old rice for the best texture. Freshly cooked rice can become mushy.
- Prep all your ingredients before you start cooking. This recipe comes together quickly.
- Customize the veggies based on what you have on hand. Bell peppers, corn, and snap peas work great.
- Don’t skip the sesame oil. It adds a distinctive, nutty flavor.
- Cook the beef thoroughly and drain the fat to avoid greasy rice.
- Garnish with fresh herbs like cilantro for an extra flavor boost.
Make It A Meal
Ground Beef Fried Rice is already a hearty dish, but you can easily turn it into a complete meal. Serve it with a simple side salad or steamed vegetables. For a bit of crunch, pair it with some crispy spring rolls or a fresh cucumber salad. A bowl of hot and sour soup or egg drop soup makes an excellent starter to complement this dish.
Storage
Ground Beef Fried Rice stores well, making it perfect for meal prep. Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, simply microwave it or heat it in a skillet over medium heat until warmed through. This dish also freezes well; freeze individual portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Easy & Tasty Ground Beef Fried Rice
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 4 cups cold cooked rice
- 1 tablespoon sesame oil
- ½ cup carrot diced
- ½ cup onion diced
- ½ cup frozen peas
- 2 tablespoons ginger diced
- 2 cloves garlic minced
- 1 egg lightly beaten
- ¼ cup soy sauce
- green onion sliced, for garnish
Instructions
- Add the ground beef to a large skillet or wok and cook it over medium-high heat until it is browned. Transfer it out of the skillet and set it aside. Drain off all but 1 tablespoon of fat.
- Melt the butter in the same skillet over medium-high heat and add the sesame oil.
- Add the diced carrot and onion, cooking until they start to soften, about 3-4 minutes. Stir in the frozen peas, ginger, and garlic, cooking for another 2 minutes until fragrant.
- Add the cold cooked rice to the skillet, breaking up any clumps and cook for 3-4 minutes or until heated through and starting to brown slightly.
- Push the rice mixture to one side of the skillet. Pour the lightly beaten egg into the empty side and scramble until fully cooked.
- Mix the scrambled egg with the vegetables and rice.
- Stir in the cooked ground beef.
- Pour the soy sauce over the mixture and stir well to combine, ensuring everything is evenly coated with the sauce.
- Cook for another 2-3 minutes, stirring occasionally, until everything is heated through and well mixed. Garnish with sliced green onions before serving.
Notes
Chef Jenn’s Tips
- Use cold, day-old rice for the best texture. Freshly cooked rice can become mushy.
- Prep all your ingredients before you start cooking. This recipe comes together quickly.
- Customize the veggies based on what you have on hand. Bell peppers, corn, and snap peas work great.
- Don’t skip the sesame oil. It adds a distinctive, nutty flavor.
- Cook the beef thoroughly and drain the fat to avoid greasy rice.
- Garnish with fresh herbs like cilantro for an extra flavor boost.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Sounds good and easy
Tasty and hearty! I used broccolini and red cabbage, I like how you can use what you have on hand!