Introduction

Looking for a quick, satisfying meal that’s packed with flavor? Korean Beef Fried Rice combines tender ground beef, savory and sweet Korean-inspired sauce, and fluffy fried rice in one irresistible dish. Perfect for weeknight dinners or meal prep, this recipe is easy to make and brings bold, rich flavors to your table.

Whether you’re a fan of Korean cuisine or just love fried rice with a twist, this dish will quickly become a favorite. Let’s explore how to make this delicious meal step by step.

Why You Will Love It

Here’s why Korean Beef Fried Rice is a recipe worth adding to your rotation:

Quick and Easy: This one-pan dish is ready in just 30 minutes, making it perfect for busy days.
Bursting with Flavor: The sweet, savory, and slightly spicy Korean sauce takes the dish to another level.
Customizable: Add vegetables, adjust the spice level, or swap proteins to suit your preferences.
Great for Leftovers: It reheats beautifully, making it ideal for meal prep or next-day lunches.
Kid-Friendly: The combination of rice, beef, and mild sweetness is a hit with kids and adults alike.

Ingredients To Make Korean Beef Fried Rice

Here’s what you’ll need to make this Korean Beef Fried Rice:

For the Korean Beef:

Ground Beef: 1 lb (85% lean works best).
Soy Sauce: 3 tablespoons, for a salty, umami base.
Brown Sugar: 2 tablespoons, to balance the flavors.
Sesame Oil: 1 teaspoon, for a nutty aroma.
Garlic: 3 cloves, minced.
Ginger: 1 teaspoon, grated or finely minced.
Red Pepper Flakes: ½ teaspoon (adjust to taste for spice).

For the Fried Rice:

Cooked Rice: 3 cups, preferably day-old and chilled (jasmine or short-grain rice works well).
Eggs: 2 large, lightly beaten.
Vegetables: 1 cup frozen peas and carrots (or any mix of your choice).
Green Onions: 2 stalks, sliced, for garnish.
Soy Sauce: 1 tablespoon, for seasoning the rice.
Vegetable Oil: 2 tablespoons, for frying.

Optional Toppings:

Sesame Seeds: For garnish.
Kimchi: A tangy, spicy addition to elevate the dish.
Nori Strips: Thinly sliced seaweed for extra flavor.

How To Make Korean Beef Fried Rice

Step-by-Step Instructions:

Cook the Korean Beef:
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.
- Add the ground beef and cook, breaking it apart with a spoon, until browned.
- Stir in soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Cook for 3-4 minutes until the beef is coated in the sauce and slightly caramelized. Remove from the skillet and set aside.
Scramble the Eggs:
- In the same skillet, add a little vegetable oil. Pour in the beaten eggs and cook, stirring gently, until just set. Remove from the skillet and set aside.
Sauté the Vegetables:
- Add the frozen peas and carrots (or your chosen vegetables) to the skillet. Stir-fry for 2-3 minutes until tender.
Fry the Rice:
- Push the vegetables to one side of the skillet and add the remaining oil. Add the cold, cooked rice to the skillet, breaking up any clumps.
- Stir-fry the rice for 3-4 minutes, then mix it with the vegetables. Add 1 tablespoon of soy sauce for flavor.
Combine Everything:
- Return the cooked beef and scrambled eggs to the skillet. Toss everything together until evenly combined and heated through.
Serve and Garnish:
- Transfer the fried rice to a serving dish. Garnish with sliced green onions, sesame seeds, and optional toppings like kimchi or nori strips. Serve immediately and enjoy!

Pro Tips For Making Korean Beef Fried Rice

Use Cold Rice: Day-old rice works best because it’s drier and less sticky, making it perfect for frying. If using fresh rice, spread it on a tray and refrigerate for 30 minutes to cool.
Don’t Overcrowd the Pan: Fry ingredients in batches if necessary to ensure even cooking and browning.
Adjust the Spice Level: Add more red pepper flakes or sriracha if you like it spicier, or omit them for a milder flavor.
Try Other Proteins: Swap the ground beef for ground pork, chicken, or turkey, or even crumbled tofu for a vegetarian option.
Double the Batch: This dish freezes well, so make extra and store portions in airtight containers for quick meals later.

What To Serve With Korean Beef Fried Rice

This dish is hearty enough to enjoy on its own, but you can pair it with other sides to create a complete meal:

Kimchi: The tangy, spicy fermented cabbage complements the sweet and savory fried rice.
Miso Soup: A warm and comforting addition to your meal.
Cucumber Salad: A refreshing side dish that balances the rich flavors.
Steamed Vegetables: Broccoli, bok choy, or snow peas are excellent choices.
Fried Dumplings: A fun appetizer to round out the meal.

Nutrition

Here’s an approximate nutritional breakdown for one serving of Korean Beef Fried Rice (based on 4 servings):

Nutrient	Amount
Calories	450-500
Protein	25-30g
Carbohydrates	50-55g
Fat	15-18g
Fiber	3-4g

Note: Nutritional values may vary depending on ingredient brands and portion sizes.

Essential Kitchen Tools For This Recipe

To prepare this dish easily and efficiently, you’ll need:

Wok or Large Skillet: For stir-frying the ingredients.
Spatula or Wooden Spoon: To toss the rice and other components.
Cutting Board and Knife: For chopping vegetables and garnishes.
Measuring Spoons and Cups: For precise ingredient measurements.

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FAQs

1. Can I make this dish gluten-free?

Yes! Substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.

2. Can I use fresh vegetables instead of frozen?

Absolutely! Fresh vegetables like diced bell peppers, zucchini, or mushrooms work perfectly. Just adjust the cooking time accordingly.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

4. Can I make this vegetarian?

Yes, you can use crumbled tofu or plant-based ground meat in place of the beef. Increase the soy sauce for added flavor.

5. Can I freeze Korean Beef Fried Rice?

Yes! Portion the rice into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Recipe Cards

Korean Beef Fried Rice

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Dinner, Main Course

Cuisine Korean

Servings 6

Calories 450 kcal

Equipment

Wok or Large Skillet: For stir-frying the ingredients
Spatula or Wooden Spoon: To toss the rice and other components
Cutting Board and Knife: For chopping vegetables and garnishes
Measuring Spoons and Cups: For precise ingredient measurements

Ingredients

For the Korean Beef:

Ground Beef: 1 lb 85% lean works best
Soy Sauce: 3 tablespoons for a salty, umami base
Brown Sugar: 2 tablespoons to balance the flavors
Sesame Oil: 1 teaspoon for a nutty aroma
Garlic: 3 cloves minced
Ginger: 1 teaspoon grated or finely minced
Red Pepper Flakes: ½ teaspoon adjust to taste for spice

For the Fried Rice:

Cooked Rice: 3 cups preferably day-old and chilled (jasmine or short-grain rice works well)
Eggs: 2 large lightly beaten
Vegetables: 1 cup frozen peas and carrots or any mix of your choice
Green Onions: 2 stalks sliced, for garnish
Soy Sauce: 1 tablespoon for seasoning the rice
Vegetable Oil: 2 tablespoons for frying

Optional Toppings:

Sesame Seeds: For garnish
Kimchi: A tangy spicy addition to elevate the dish
Nori Strips: Thinly sliced seaweed for extra flavor

Instructions

Cook the Korean Beef:

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.
Add the ground beef and cook, breaking it apart with a spoon, until browned.
Stir in soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Cook for 3-4 minutes until the beef is coated in the sauce and slightly caramelized. Remove from the skillet and set aside.

Scramble the Eggs:

In the same skillet, add a little vegetable oil. Pour in the beaten eggs and cook, stirring gently, until just set. Remove from the skillet and set aside.

Sauté the Vegetables:

Add the frozen peas and carrots (or your chosen vegetables) to the skillet. Stir-fry for 2-3 minutes until tender.

Fry the Rice:

Push the vegetables to one side of the skillet and add the remaining oil. Add the cold, cooked rice to the skillet, breaking up any clumps.
Stir-fry the rice for 3-4 minutes, then mix it with the vegetables. Add 1 tablespoon of soy sauce for flavor.

Combine Everything:

Return the cooked beef and scrambled eggs to the skillet. Toss everything together until evenly combined and heated through.

Serve and Garnish:

Transfer the fried rice to a serving dish. Garnish with sliced green onions, sesame seeds, and optional toppings like kimchi or nori strips. Serve immediately and enjoy!

Notes

Use Cold Rice: Day-old rice works best because it’s drier and less sticky, making it perfect for frying. If using fresh rice, spread it on a tray and refrigerate for 30 minutes to cool.
Don’t Overcrowd the Pan: Fry ingredients in batches if necessary to ensure even cooking and browning.
Adjust the Spice Level: Add more red pepper flakes or sriracha if you like it spicier, or omit them for a milder flavor.
Try Other Proteins: Swap the ground beef for ground pork, chicken, or turkey, or even crumbled tofu for a vegetarian option.
Double the Batch: This dish freezes well, so make extra and store portions in airtight containers for quick meals later.

Keyword Dinner Recipes, Fried Reice, Korean Beef Fried Rice, Recipes

Conclusion

Korean Beef Fried Rice is a delicious, quick, and satisfying meal that combines bold flavors with simple ingredients. Whether you’re cooking for yourself, your family, or a gathering, this dish delivers every time. With its sweet and savory sauce, tender beef, and fluffy rice, it’s a recipe you’ll want to make on repeat.