Easy Ground Beef Fried Rice
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.
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
How to Store & Re-Heat
To store: Leftover Ground Beef Fried Rice, allow it to cool completely before transferring it to an airtight container or a sealable plastic bag. Store it in the refrigerator for up to 3-4 days. It's important to note that rice can be a breeding ground for bacteria, so make sure to refrigerate it promptly and avoid leaving it at room temperature for too long. It's best to use the stovetop or microwave rather than the oven when reheating, as it can dry out the rice.
To reheat: Use a skillet or wok on the stovetop. Heat a bit of oil in the skillet or wok over medium heat, then add the refrigerated rice and stir-fry for a few minutes until heated. You can also add a splash of water or soy sauce to moisten the rice if needed. Alternatively, you can reheat small portions in the microwave.
Place the desired amount of rice in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat in short intervals, stirring occasionally until thoroughly heated. Remember to adjust the heating time based on the portion size and the power of your microwave. Once reheated, consume the Ground Beef Fried Rice promptly and avoid reheating it multiple times to maintain its quality and freshness.
Make-Ahead
To make it ahead, cook the rice and ground beef separately and let them cool to room temperature. You can also chop the vegetables and make the soy sauce mixture ahead of time and store them in the fridge. By making the components ahead of time, you can assemble the fried rice in just a few minutes for a quick and easy meal. Store the components separately in the fridge for up to 4 days or in the freezer for up to 3 months. When ready to serve, reheat the ingredients and assemble the fried rice as directed in the recipe. Enjoy!Nutrition Facts
Easy Ground Beef Fried Rice
Amount per Serving
Calories
348
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
11
g
Cholesterol
122
mg
41
%
Sodium
322
mg
14
%
Potassium
317
mg
9
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
1425
IU
29
%
Vitamin C
3
mg
4
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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