Description
Sizzling ground beef fried rice elevates weeknight dinners with Asian-inspired comfort. Quick, one-pan magic blends savory meat, fluffy rice, and aromatic vegetables you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) ground beef (85/15 for best flavor!)
- 2 large eggs, beaten
Grains and Base:
- 3 cups cooked and cooled rice (day-old rice works best!)
- 2 tablespoons vegetable oil (divided, for frying!)
Seasonings and Flavor Enhancers:
- 3 tablespoons soy sauce (adjust to taste!)
- 1 tablespoon oyster sauce (adds depth, optional!)
- 1 teaspoon sesame oil (for nutty flavor!)
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for heat!)
Additional Ingredients:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger!)
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 2 green onions, chopped (for garnish!)
Instructions
- Sear the ground beef in a sizzling skillet, breaking it into crumbly pieces until a rich, golden-brown color develops. Transfer the meat to one side of the cooking surface, allowing excess oils to drain away.
- Infuse the pan with aromatic notes by quickly sautéing finely minced onions, garlic, and ginger until their fragrant essence permeates the kitchen. Introduce frozen vegetable medley, stirring until they transform from icy to tender.
- Create a swift egg scramble in an empty section of the pan, gently folding the delicate curds until they’re just set. Integrate the scrambled eggs with the seasoned beef and vibrant vegetables.
- Introduce cold rice into the skillet, carefully separating any compacted grains. Drizzle with umami-rich soy sauce, complex oyster sauce, nutty sesame oil, freshly cracked black pepper, and a whisper of fiery red pepper flakes. Vigorously toss the ingredients, allowing the rice to absorb the layered seasonings.
- Finish the dish by sprinkling freshly chopped green onions throughout, providing a crisp, verdant contrast. Transfer to serving plates, accompanied by additional condiments for personalized heat and saltiness.
Notes
- Select cold, day-old rice for the best texture and prevent mushy fried rice.
- Use high heat and a well-seasoned wok or non-stick skillet to achieve that signature crispy rice edge.
- Customize vegetable mix based on seasonal availability or personal preference, keeping cooking time consistent.
- Reduce sodium by using low-sodium soy sauce or replacing half with coconut aminos for a lighter flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 150 mg