Ground Beef Fried Rice
Craving a dish that’s quick, filling, and packed with flavor? Ground Beef Fried Rice is the perfect solution! This hearty one-pan recipe brings together savory ground beef, fluffy rice, and vibrant vegetables, all tossed in a delicious, well-seasoned sauce. It’s a satisfying meal you can make in no time, ideal for busy weeknights or whenever you need to whip up something delicious with minimal effort.
Equipment
- Large Skillet or Wok: Provides enough space for frying and tossing the ingredients
- Spatula or Wooden Spoon: To break up the beef and mix the rice
- Mixing Bowl: For beating the eggs
- Cutting Board and Knife: For chopping green onions and any additional vegetables
- Measuring Cups and Spoons: For accurate sauce measurements
Ingredients
For the Fried Rice:
- Ground Beef: 1 pound choose lean ground beef for less grease
- Cooked Rice: 3 cups preferably cold or day-old rice (jasmine or long-grain is best)
- Vegetables: 1 cup of frozen peas and carrots or any of your favorite mixed vegetables
- Eggs: 2 large eggs beaten lightly
- Green Onions: 2 stalks finely sliced for garnish
For the Sauce:
- Soy Sauce: 3 tablespoons for a savory umami flavor
- Oyster Sauce: 1 tablespoon optional, for an extra layer of richness
- Sesame Oil: 1 teaspoon for a nutty, aromatic touch
- Garlic: 3 cloves minced finely
- Ginger: 1 teaspoon freshly grated (optional)
- Red Pepper Flakes: ½ teaspoon for a hint of spice (optional)
Cooking Essentials:
- Vegetable Oil: 2 tablespoons for frying
- Salt and Pepper: Adjust to taste
Instructions
Cook the Ground Beef:
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Break apart the ground beef with a spatula or wooden spoon as it cooks, seasoning with salt and pepper. Cook for about 5-7 minutes, or until browned and fully cooked. Remove from the skillet and set aside.
Scramble the Eggs:
- In the same skillet, add a little more oil if needed. Pour in the beaten eggs and stir gently to scramble. Once cooked, remove and set aside with the beef.
Cook the Vegetables:
- Add the frozen peas and carrots (or your chosen vegetables) to the skillet. Stir-fry for 2-3 minutes until they are tender but still slightly crisp.
Fry the Rice:
- Push the vegetables to one side of the skillet. Add the remaining oil and toss in the cold rice, breaking up any clumps. Fry for about 3-4 minutes, letting the rice absorb some of the oil and develop a slight crisp.
Combine Everything:
- Return the cooked beef and scrambled eggs to the skillet.
- Add the soy sauce, oyster sauce, sesame oil, garlic, ginger, and red pepper flakes. Mix everything well until the rice is evenly coated and heated through.
Serve and Garnish:
- Transfer the fried rice to a serving bowl or plate. Garnish with green onions and enjoy your flavorful meal!
Notes
- Use Cold Rice: Day-old rice works best because it’s drier and less sticky, making it easier to fry. Fresh rice can be refrigerated for 30 minutes to cool and firm up before cooking.
- Season Gradually: Add salt and pepper to the beef and rice at different stages to enhance the overall flavor.
- Cook in Batches: If your skillet is small, cook the ingredients in batches to avoid overcrowding and ensure even cooking.
- Swap the Protein: Ground chicken, turkey, or pork are great alternatives if you want to switch it up.
- Adjust the Heat: For a spicier dish, add more red pepper flakes or a dash of sriracha.