Beef Fried Rice
Delicious and filling, this Asian inspired 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.
Servings: 4 servings
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
Calories: 565kcal | Carbohydrates: 45g | Protein: 34g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 973mg | Potassium: 702mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5819IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 4mg
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