🥢 Ground Beef Fried Rice

A fast, protein-packed fried rice loaded with savory beef, veggies, and bold Asian flavors — ready in minutes!

📝 Recipe Card

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Dietary Badges: Dairy-Free, Nut-Free

Ingredients

Main Ingredients

• Ground beef (80/20 blend recommended)

• Day-old cold rice

• Yellow onion

• Fresh garlic cloves

• Mixed vegetables (frozen or fresh)

• Soy sauce (low sodium optional)

• Oyster sauce

• Sesame oil

• Vegetable oil (high smoke point)

Instructions

1. Prep the aromatics
   Dice the onion and mince the garlic.

2. Cook the beef
   Heat vegetable oil in a large pan or wok. Add ground beef and cook until browned, breaking it apart as it cooks.

3. Add aromatics
   Stir in the diced onion and cook until softened. Add minced garlic and sauté for 30 seconds.

4. Incorporate vegetables
   Toss in mixed vegetables and cook until heated through.

5. Add the rice
   Break up any clumps of the cold rice and add it to the pan, stirring to combine with the beef and veggies.

6. Season
   Pour in soy sauce and oyster sauce. Stir-fry everything for 2–3 minutes.

7. Finish with sesame oil
   Drizzle sesame oil over the rice, stir well, and remove from heat.

8. Serve hot
   Garnish with chopped scallions or sesame seeds if desired.

Quick Tips

• Always use cold, day-old rice to prevent soggy fried rice.

• For extra heat, add a dash of chili oil or sriracha.

🍽️ Introduction

Ground Beef Fried Rice is the ultimate quick comfort food. It’s what you make when dinner needs to be fast but still filling and packed with flavor. This recipe takes simple kitchen staples — rice, ground beef, and veggies — and transforms them into a savory, satisfying meal with just a few pantry sauces. (Bonus: it’s a fantastic way to use up leftover rice.)

👩‍🍳 Step-by-Step Cooking Guide

1. Prepping Ingredients

• Dice onion and mince garlic before cooking for a smoother workflow.

• Break up cold rice with your hands or a fork so it’s ready to toss in.

2. Cooking the Beef

• Use high heat to brown the beef for richer flavor. Drain excess fat if necessary.

3. Building Flavor

• Let onions caramelize slightly for sweetness before adding garlic.

• Stir-frying the garlic for just 30 seconds prevents bitterness.

4. Stir-Frying

• High heat is key! Stir constantly to prevent sticking and ensure even cooking.

• Don’t overcrowd the pan — cook in batches if doubling the recipe.

5. Seasoning & Finishing

• Add sauces after rice is incorporated to coat evenly.

• Sesame oil should always be added last to preserve its nutty aroma.

🥄 Ingredient Insights & Substitutions

Ground Beef:

• 80/20 blend offers the perfect balance of flavor and moisture.

• Can substitute with ground turkey or chicken.

Rice:

• Day-old jasmine or basmati rice works best.

• Cauliflower rice can be used for a low-carb version.

Vegetables:

• Use any combo: peas, carrots, corn, bell peppers.

• Fresh or frozen both work.

Soy & Oyster Sauce:

• For gluten-free: use tamari or coconut aminos.

• Vegetarian oyster sauce can replace traditional oyster sauce.

Oils:

• Peanut or avocado oil can replace vegetable oil.

• Toasted sesame oil is best for finishing only.

🔄 Variations & Serving Suggestions

Flavor Variations:

• Add scrambled eggs for a classic fried rice touch.

• Stir in kimchi for a spicy, tangy kick.

• Top with a fried egg for extra richness.

Dietary Variations:

• Low-Carb: Swap rice for cauliflower rice.

• Gluten-Free: Use tamari and a gluten-free oyster sauce.

Serving Suggestions:

• Serve with quick cucumber salad or steamed bok choy.

• Pair with hot tea or a cold Asian beer.

🧊 Storage & Make-Ahead

Storage:
Store in an airtight container in the fridge for up to 4 days.

Reheating:
Reheat in a pan over medium heat or microwave in 1-minute intervals, stirring in between.

Make-Ahead Tip:
Pre-chop aromatics and veggies to make cooking even faster.

🔎 FAQs

Can I use fresh rice?
It’s possible, but day-old rice prevents the dish from becoming mushy.

What can I use instead of oyster sauce?
Hoisin sauce or a mix of soy sauce and a little sugar can work.

Can I freeze fried rice?
Yes. Portion into freezer-safe containers and freeze for up to 2 months.

💬 Personal Note

I created this recipe on a busy weeknight when all I had was leftover rice, ground beef, and frozen veggies. It turned into a family favorite — easy, satisfying, and customizable to whatever’s in the fridge. Once you master the technique, you’ll never need takeout fried rice again.

❤️ Tried This Recipe?

Share your version with #BeefFriedRiceLove or comment below with your variations and tips!