Ready in just about 10 minutes, Ground Beef Fried Rice is a straightforward yet hearty meal that packs a punch of flavor. It’s a quick solution for a flavorful dinner.
This straightforward Ground Beef Fried Rice recipe is a lifesaver at mealtime, offering a delicious combination of beef, garlic, ginger, and onions. For the best texture, use cold, day-old rice—I often cook extra and stash it away in the fridge to ensure it’s ready to go for dishes like this!
History
The origins of fried rice date back to the Sui dynasty in China (589–618 AD), where leftover rice was stir-fried with various ingredients to create a quick and tasty meal. The introduction of ground beef into this classic dish occurred around 1950-1960 in the United States, where home cooks and immigrant communities adapted traditional recipes using locally available and affordable ingredients. This blend of seasoned ground beef, vegetables, and rice quickly became an easy meal favorite that the whole family could enjoy.
Ingredients
- Ground beef
- Butter
- Cold cooked rice
- Sesame oil
- Carrot
- Onion
- Frozen peas
- Ginger
- Garlic – Minced.
- Egg – Lightly beaten
- Soy sauce
- Green onion – Sliced, for garnish.
How To Make Ground Beef Fried Rice
- Begin by browning the ground beef in a large skillet or wok over medium-high heat. Once cooked, remove the beef and set aside, leaving behind 1 tablespoon of the fat.
- In the same skillet, melt the butter with the sesame oil over medium-high heat.
- Add the carrots and onions to the skillet, sautéing until they begin to soften, about 3-4 minutes. Add the peas, ginger, and garlic and continue to cook for an additional 2 minutes until they become aromatic.
- Push the veggies to one side of the skillet. Pour the beaten egg into the cleared space and scramble until fully cooked, then mix it with the vegetables.
- Introduce the cold rice, breaking up any lumps, and sauté for 2-3 minutes until it starts to brown lightly.
- Combine the rice and vegetables thoroughly. Reintroduce the browned ground beef.
- Drizzle soy sauce over the rice and mix everything together until well-coated. Continue cooking for another 2-3 minutes, stirring occasionally.
- Garnish the fried rice with sliced green onions just before serving.
Step-By Step Process
Chef Jenn’s Tips
- Use cold rice from the previous day to achieve the ideal firmness as fresh rice may turn mushy.
- Prepare all your ingredients beforehand because this meal cooks quickly!
- Substitute or add vegetables such as bell peppers, corn, or snap peas.
- Use lean ground beef or drain off any excess fat.
Make It A Meal
Ground Beef Fried Rice stands alone as a filling dish but can also be accompanied by a light side salad, steamed vegetables, crispy spring rolls, or a refreshing cucumber salad. Starting with a bowl of hot and sour or egg drop soup can add a delightful touch to the meal.
Storage
Ground Beef Fried Rice is excellent for meal prepping and can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop. For longer storage, freeze it in portions for up to 3 months, thawing in the fridge overnight before reheating.
Ground Beef Fried Rice
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 4 cups cold cooked rice
- 1 tablespoon sesame oil
- ½ cup carrot diced
- ½ cup onion diced
- ½ cup frozen peas
- 2 tablespoons ginger diced
- 2 cloves garlic minced
- 1 egg lightly beaten
- ¼ cup soy sauce
- green onion sliced, for garnish
Instructions
- Begin by browning the ground beef in a large skillet or wok over medium-high heat. Once cooked, remove the beef and set aside, leaving behind 1 tablespoon of the fat.
- In the same skillet, melt the butter with the sesame oil over medium-high heat.
- Add the carrots and onions to the skillet, sautéing until they begin to soften, about 3-4 minutes. Add the peas, ginger, and garlic and continue to cook for an additional 2 minutes until they become aromatic.
- Push the veggies to one side of the skillet. Pour the beaten egg into the cleared space and scramble until fully cooked, then mix it with the vegetables.
- Introduce the cold rice, breaking up any lumps, and sauté for 2-3 minutes until it starts to brown lightly.
- Combine the rice and vegetables thoroughly. Reintroduce the browned ground beef.
- Drizzle soy sauce over the rice and mix everything together until well-coated. Continue cooking for another 2-3 minutes, stirring occasionally.
- Garnish the fried rice with sliced green onions just before serving.
Notes
Chef Jenn’s Tips
- Utilize cold rice from the previous day because fresh rice may turn mushy.
- Have all your ingredients ready to go before cooking because this recipe cooks fast!
- Add all your favorite vegetables such as bell peppers, corn, or snap peas.
- Use lean ground beef and drain off excess fat.