If you're looking for a quick and inexpensive weeknight meal, try this Ground Beef Fried Rice recipe! This savory dish combines tender ground beef, aromatic vegetables, and fluffy rice deliciously and satisfyingly. With its blend of sweet and savory flavors and simple yet satisfying ingredients, this recipe is sure to please everyone at the table.
How to Make Ground Beef Fried Rice
Note: The full instructions are provided in the recipe card below.Mix and combine soy sauce, dark soy sauce, sugar, and pepper in a small bowl. Heat 1 tablespoon of oil in a 14-inch skillet or wok over medium-high heat until the oil shimmers and tiny wisps of smoke are visible.
Add the ground beef, breaking up any clumps, and cook until browned about 4 minutes. Transfer the cooked pork to a bowl. In the same skillet, heat 1 tablespoon of oil over high heat.
Add the diced onions and cook, tossing often, until they become translucent and tender, about 2 minutes. Stir in the minced garlic, light green scallions, and ginger, and stir-fry until fragrant, about 1 minute.
Incorporate the mixed vegetables and continue cooking, tossing often, until they are defrosted and heated through, about 2 minutes. Move everything to one side of the skillet.
Add the remaining 1 tablespoon of oil to the empty side of the pan. Pour in the beaten eggs. Allow the bottom to set for a couple of seconds, then scramble the eggs and use your spatula to cut them into small pieces. Mix the scrambled eggs with the rest of the ingredients.
Return the cooked ground beef and any juices to the skillet and add the cooked rice; toss and stir the rice to separate the grains and combine the rice with all the ingredients.
Cook until the heat builds up and you can hear a sizzling noise, about 2 to 3 minutes. Swirl in the soy sauce mixture. Toss and stir until the rice is heated and turns an even color.
If the rice appears dry, add a bit more oil. Stir in the dark scallion greens and sesame oil if using. Taste and adjust salt if needed. Serve.
Camila's Tip: No need to defrost the frozen vegetables; they can go straight into the skillet for added convenience.
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📖 Recipe
Easy Ground Beef Fried Rice
Ingredients
- tablespoons peanut oil canola oil
- 1 lbs lean ground beef 90/10
- 2 tablespoons reduced-sodium , separated
- 2 tablespoons mushroom flavored dark soy or dark soy
- 4 eggs , lightly beaten with a pinch of kosher salt
- 1 large onion , finely chopped
- 4 garlic , finely minced
- 1 bunch green onions (white and green) chopped or thinly sliced plus more for garnish
- 1 tablespoon grated or finely chopped ginger
- 4 cups cooked Jasmine Rice , cold
- 10 oz frozen carrots and peas , defrosted in a strainer at room temperature
- ½ teaspoon chili flakes
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt to taste adjust to taste
- 2 teaspoons sugar
Instructions
- In a small bowl, mix and combine soy sauce, dark soy sauce, sugar, and pepper. Heat 1 tablespoon of oil in a 14-inch skillet or wok over medium-high heat until the oil shimmers and tiny wisps of smoke are visible. Add the ground beef, breaking up any clumps, and cook until browned about 4 minutes. Transfer the cooked pork to a bowl.
- In the same skillet, heat 1 tablespoon of oil over high heat. Add the diced onions and cook, tossing often, until they become translucent and just tender, about 2 minutes. Stir in the minced garlic, light green scallions, and ginger, and stir-fry until fragrant, about 1 minute. Incorporate the mixed vegetables and continue cooking, tossing often, until they are defrosted and heated through, about 2 minutes. Move everything to one side of the skillet. Add the remaining 1 tablespoon of oil to the empty side of the pan.
- Pour in the beaten eggs. Allow the bottom to set for a couple of seconds, then scramble the eggs and use your spatula to cut them into small pieces. Mix the scrambled eggs with the rest of the ingredients. Return the cooked ground beef and any juices to the skillet and add the cooked rice; toss and stir the rice to separate the grains and combine the rice with all the ingredients.
- Cook until the heat builds up and you can hear a sizzling noise, about 2 to 3 minutes. Swirl in the soy sauce mixture. Toss and constantly stir until the rice is heated through and turns an even color. If the rice appears dry, add a bit more oil. Stir in the dark scallion greens and sesame oil if using. Taste and adjust salt if needed. Serve.
- Camila's Tip: No need to defrost the frozen vegetables; they can go straight into the skillet for added convenience.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
