Ground Beef Fried Rice
This easy beef fried rice recipe is made with lean ground beef, vegetables, eggs, and leftover rice for a quick and healthy dinner that tastes even better than takeout.
Servings: 4
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
Calories: 578kcal | Carbohydrates: 45g | Protein: 34g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 905mg | Potassium: 703mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5558IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 4mg
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