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This easy beef fried rice recipe is a quick, high-protein dinner made with lean ground beef, vegetables, eggs, and leftover rice. It’s better than takeout, packed with flavor, and perfect for busy weeknights.
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Table of Contents
- Healthy Beef Fried Rice
- Why You Will Love This Ground Beef Fried Rice Recipe
- Ingredients and Substitutions
- How To Make Healthy Beef Fried Rice
- Tips for The Best Ground Beef Fried Rice
- Vegetables and Protein Variations
- Make-Ahead Tip
- Ground Beef Fried Rice Recipe
- What to Serve with Fried Rice
- Storage & Reheating
- Recipe Help and FAQ
- Try These Ground Beef Recipes Next
Healthy Beef Fried Rice
Full of flavor, quick to make, and better than takeout, this beef fried rice recipe has been a regular in my kitchen for years. Made with lean ground beef, eggs, vegetables, and cold jasmine rice, it’s one of my favorite high-protein dinners for busy weeknights because it’s filling, budget-friendly, and comes together in under 30 minutes.
I’ve been making fried rice more times than I can count, and I’ve found that a few simple things make all the difference: chilled day-old rice, properly browned beef, and plenty of fresh garlic and ginger. Those small details give the rice that classic takeout-style flavor and texture without needing a ton of oil or complicated ingredients.
My kids absolutely love this easy ground beef fried rice recipe, and I love that it’s a balanced meal all in one pan. It’s also one of the best ways to use up leftover rice and vegetables at the end of the week. And honestly? The leftovers might taste even better the next day.
If you are looking for similar quick & easy ground beef recipes be sure to try my Ground Beef and Broccoli Stir Fry Mexican Beef and Rice, and Ground Beef and Potatoes.
Why You Will Love This Ground Beef Fried Rice Recipe
- One pan: All made in a skillet on the stovetop, even the clean up is a breeze!
- Quick and easy: Simple and quick to prep and cook, this filling rice dish will be on the table in around 30 minutes.
- Make ahead: This fried rice with ground beef is a great option for an easy weeknight dinner, but it keeps well in the fridge and it’s quick to reheat for tasty meal prep.
This recipe was a total hit! Quick, flavorful, and the whole family loved it. I’ll definitely be making it again!
Ellen
Ingredients and Substitutions
For a full ingredients list with measurements, check the recipe card below.
- Ground Beef: I prefer to use a lean ground beef like ground sirloin (90 or 95% lean) for this recipe, and one that is grass-fed for the best flavor.
- Butter: Used for cooking. Butter adds a rich flavor to the ground beef fried rice recipe, you can use an oil though if you prefer.
- Vegetables: Carrots, onion and peas.
- Garlic and ginger: Use freshly minced garlic and ginger for the best flavor, in a pinch, ground ginger and garlic will do the job.
- Eggs: I scramble the eggs to get them light and fluffy before mixing in with the vegetables and rice.
- Rice: Any medium to long-grain white rice works great, but I personally love using Jasmine rice for its fragrance and texture. Check out my tips for cooking perfectly fluffy rice here!
- Soy sauce: Gluten-free soy sauce adds a nice umami flavor, though I also use coconut aminos very often. Fish sauce or tamari are great alternatives and will also work well.
- Toasted sesame oil: This adds a great nutty flavor to the dish.
- Chili flakes: These are optional, but add a nice bit of spice to the dish.
How To Make Healthy Beef Fried Rice
Step 1: Heat 1 Tbsp coconut oil in a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up with a spatula until fully cooked. Transfer the beef to a plate.
Step 2: Add carrots, onion, garlic, and ginger to the skillet. Sauté for 3-4 minutes until the vegetables are tender.
Step 3: Push the vegetables to one side of the skillet. Add 1 Tbsp coconut oil to the empty side and let it melt. Pour the whisked eggs into the skillet and scramble them until cooked through, then mix them with the vegetables.
Step 4: Add the final 1 Tbsp of coconut oil to the skillet and let it melt. Add cooked beef and stir to combine.
Step 5: Add the cooked rice to the skillet and stir-fry the mixture for 3 more minutes, allowing the rice to fry and get crispy.
Step 6: Stir in the peas, soy sauce, sesame oil, and season with black pepper or chili flakes if using. Cook for 1–2 more minutes until everything is heated through. Remove from heat and serve warm.
TIPS FROM NELI’S KITCHEN
Tips for The Best Ground Beef Fried Rice
- Use chilled rice: I can’t stress this enough – using day-old rice is the key to getting that perfect texture. Freshly cooked rice can be too soft and sticky, but chilled rice fries up beautifully, giving you those crispy, golden bits. If you are in a pinch you can also use freshly cooked rice but the texture might be a little different.
- Don’t overcrowd the pan: Use the largest skillet or wok you have, and don’t overcrowd it. This will help everything cook evenly, and the ingredients are less likely to steam, which can cause the beef fried rice to become mushy.
- Scramble the eggs separately: I’ve learned over the years that scrambling the eggs in a separate section of the pan (or even separately) keeps them fluffy and tender. Mixing them in with the veggies and rice later helps them maintain their texture.
- Don’t skip the seasonings: A good balance of soy sauce (or coconut aminos) and sesame oil is key to flavor. Taste the rice and adjust it to your preference. I usually start smaller and adjust after tasting.
Vegetables and Protein Variations
If you prefer, you can easily swap the ground beef for beef strips, ground chicken, ground turkey, salmon, or shrimp for a lighter twist. I love mixing it up some nights and I love making chicken fried rice, salmon fried rice, or even shrimp fried rice depending on what I have in the fridge or freezer!
I love experimenting with different veggies in this recipe. On days when I have mushrooms or bell peppers in the fridge, I throw them in for an extra boost of flavor and texture. This quick ground beef with rice is one of my go-to recipes for using up leftovers, and it’s always a hit at our dinner table!
Make-Ahead Tip
This ground beef fried rice is perfect for easy weeknight dinners or meal prep. You can cook the rice, beef, and veggies a day before, then just fry up the rice when you’re ready to serve.
You can store it in an airtight container in the fridge for up to 4 days. Reheat with a splash of water on the stovetop until hot.
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Ground Beef Fried Rice
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Ingredients
- 1 lb lean ground beef
- 3 Tablespoon coconut oil or avocado oil, divided
- 2 medium carrots, peeled and diced
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 eggs, whisked
- 3 cups cooked and chilled jasmine rice, (preferably day-old)
- ¾ cup frozen peas
- 3-4 Tablespoons soy sauce, or coconut aminos, or fish sauce
- 1 Tablespoon toasted sesame oil, or more to taste
- ½ tsp ground black pepper
- ½ teaspoon chili flakes, optional
- chopped fresh green onions, for garnish
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it apart with a spatula, until browned and fully cooked. Transfer to a plate and set aside.
- Add another tablespoon oil to the skillet. Add the carrots, onion, garlic, and ginger. Cook for 3–4 minutes, stirring often, until the vegetables are softened.
- Push the vegetables to one side of the skillet. Add the remaining oil and pour in the eggs. Scramble until cooked, then mix with the vegetables.
- Add the cooked beef and rice to the skillet. Stir and cook for 3–4 minutes until the rice is hot and lightly crispy.
- Stir in the peas, soy sauce, sesame oil, and season with black pepper and chili flakes if using. Cook for 1–2 more minutes until everything is evenly coated and heated through.
- Remove from heat and garnish with the remaining green onions. Drizzle with extra sesame oil if desired, then serve warm.
Video
Notes
- Use chilled rice: I can’t stress this enough – using day-old rice is the key to getting that perfect texture. Freshly cooked rice can be too soft and sticky, but chilled rice fries up beautifully, giving you those crispy, golden bits. If you are in a pinch you can also use freshly cooked rice but the texture might be a little different.
- Don’t overcrowd the pan: Use the largest skillet or wok you have, and don’t overcrowd it. This will help everything cook evenly, and the ingredients are less likely to steam, which can cause the beef fried rice to become mushy.
- Scramble the eggs separately: I’ve learned over the years that scrambling the eggs in a separate section of the pan (or even separately) keeps them fluffy and tender. Mixing them in with the veggies and rice later helps them maintain their texture.
- Don’t skip the seasonings: A good balance of soy sauce (or coconut aminos) and sesame oil is key to flavor. Taste the rice and adjust it to your preference.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
What to Serve with Fried Rice
Most of the time, I serve this ground beef fried rice exactly as it is because it’s already a complete meal with protein, rice, and veggies all in one pan. But if I want to round it out a little more, here are a few easy favorites:
- Cucumber salad for something fresh and crunchy
- Steamed broccoli or garlicky green beans for extra veggies
- Fresh and crunchy red cabbage and carrots salad
- Kimchi on the side for a little tangy heat
I also almost always make extra because the leftovers are so good the next day.
Storage & Reheating
- To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat in a skillet over medium heat for the best texture. I usually add a tiny splash of water or soy sauce to bring the rice back to life. The microwave works too, but the skillet keeps the rice from getting soggy.
- To Freeze: Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Recipe Help and FAQ
The best fried rice is made with cooked and chilled rice, if you can cook the rice the day before, and once cooled, place it in the fridge overnight. If not, do it earlier in the day. Chilling helps the grains to firm up and your finished dish will have separated grains, rather than being mushy. Be sure to check out my post for lots of tips on making the best white rice!
Jasmine rice is my favorite because it stays fluffy while still getting slightly crispy. Long grain rice also works well.
Yes. This healthy beef fried rice includes lean protein, vegetables, and balanced carbs while using much less oil than most takeout versions.
Absolutely. Just use gluten-free tamari or coconut aminos instead of regular soy sauce.
Try These Ground Beef Recipes Next
If you loved this healthy ground beef and rice recipe, I am sure you will also love these other recipes:
This recipe was a total hit! Quick, flavorful, and the whole family loved it. I’ll definitely be making it again!