Korean Beef Fried Rice
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.
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.