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Delicious and filling, this Asian inspired ground beef fried rice is a great easy meal, loaded with fresh veggies and savory beef. Ready to serve in 30 minutes, it’s a great go-to recipe after a busy day.
Full of flavor and quick to make, this healthy ground beef fried recipe has been a constant in my kitchen for years. Made with ground beef, eggs, and vegetables, this rice dish will leave you feeling full and satisfied.
I’ve been making fried rice for years now, and it’s one of those dishes that always hits the spot—especially when I’m in a rush but still want something hearty and flavorful. It comes together in less than 30 minutes and gets everyone to the table happy! My kids love it when I make this, and I always feel good knowing they’re getting a balanced meal. Plus, it’s a great way to use up leftovers. The best part? It’s just as tasty the next day!
Seasoned with Asian ingredients like garlic, ginger, and fish sauce, this easy beef fried rice recipe is a great homemade alternative to your usual take-out, and I promise that you won’t be disappointed!
If you are looking for similar quick & easy recipes be sure to try my Ground Beef and Broccoli Stir Fry 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 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 Beef Fried Rice
Step 1: Heat 1 Tbsp butter 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. Season with salt and pepper, and sauté for 3-4 minutes until the vegetables are tender.
Step 3: Push the vegetables to one side of the skillet (or remove them if needed). Add 1 Tbsp butter to the empty side and let it melt. Crack the eggs into the skillet and scramble them until cooked through, then mix them with the vegetables.
Step 4: Add the final 1 Tbsp of butter to the skillet and let it melt. Add cooked beef, gluten-free soy sauce, sesame oil, and chilis (if using), 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: Add green peas and the sliced green onions and stir until combined. 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.
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.
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!
More Ground Beef Recipes
If you loved this healthy ground beef and rice recipe, I am sure you will also love these other recipes:
- Ground Beef and Cabbage
- Best Traditional Meatloaf
- Beef and Rice Stuffed Peppers
- Moussaka with Potatoes
If you enjoyed this Beef Fried Rice recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Beef Fried Rice
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Ingredients
- 1 lb lean ground beef
- 3 Tablespoon butter, divided
- 2 medium carrots, peeled and diced
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- salt and pepper
- 3 eggs, whisked
- 3 cups cooked and chilled rice
- 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 teaspoon chili flakes, optional
- chopped fresh green onions, for garnish
Instructions
- Heat 1 Tbsp butter 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.
- Add carrots, onion, garlic, and ginger to the skillet, and season with a generous pinch of salt and freshly ground black pepper. Sauté for about 3 – 4 minutes or until the vegetables are soft.
- Push the vegetables to one side of the skillet (or remove them if needed). Add 1 Tbsp butter to the empty side and let it melt. Crack the eggs into the skillet and scramble them until cooked through, then mix them with the vegetables.
- Add the final 1 Tbsp of butter to the skillet and let it melt. Add cooked beef, soy sauce, sesame oil, and chilis (if using), and stir to combine.
- Add the cooked rice to the skillet and stir-fry the mixture for 3 more minutes, allowing the rice to fry and get crispy.
- Add green peas and the sliced green onions and stir until combined. Remove from heat and 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.
This recipe was a total hit! Quick, flavorful, and the whole family loved it. I’ll definitely be making it again!