Add Preferred SourceReady 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 post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
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 – I cook with 80/20 lean ground beef, but you could use any kind. If there’s fat in the bottom of the pan after browning, just scoop it out.
- Butter – Yes, butter in fried rice. I cook with salted butter, but you could use unsalted and then just season before serving.
- Cold cooked rice – Day-old rice is the magic to making the best fried rice. If you use just-cooked rice, your fried rice will be sticky and overcooked.
- Sesame oil – A little goes a long way!
- Carrot – A Fresh carrot is best. Peel it and then dice it small. I use my alligator chopper for this.
- Onion – Fresh onion, diced small.
- Frozen peas – You don’t need to thaw them first.
- Ginger – Fresh ginger, about 1 inch, peeled. I throw the ginger and garlic into a mini chopper to chop it all up before adding it to the pan.
- Garlic – Fresh garlic. Don’t even think about using jarlic in this fried rice recipe.
- Egg – A Large or extra-large egg is fine.
- Soy sauce – You can use low-sodium soy sauce or even coconut aminos.
- Green onion – Sliced, for garnish.
How To Make Ground Beef Fried Rice
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by browning your ground beef in a large skillet or wok over medium-high heat. Break it into small crumbles as it cooks. I love using a spider strainer to gently press and separate the meat because it creates the perfect texture without squeezing out the juices. Once the beef is fully cooked, scoop it out and set it aside, leaving about 1 tablespoon of that flavorful fat in the pan. That little bit of leftover goodness is what makes this fried rice extra tasty.
Next, melt the butter along with the sesame oil in the same skillet. This combination adds a rich, nutty flavor that really wakes up the vegetables and rice. A wok spatula works beautifully here to move everything around smoothly without sticking.
Add the carrots and onions and sauté until they begin to soften, about 3 to 4 minutes. Stir in the peas, ginger, and garlic, then cook for another 2 minutes until fragrant. I like using a mortar and pestle to lightly crush the garlic and ginger first because it releases a deeper, fresher flavor than chopping alone.
Add the cold rice to the pan, breaking up any clumps as you go. Sauté for 2 to 3 minutes until the rice starts to brown lightly. Day-old rice really shines here and helps keep everything fluffy instead of mushy.
Return the beef to the skillet, mixing it evenly with the vegetables and rice.
Push the mixture to one side and pour in the beaten egg. Scramble it using a small silicone whisk until just set, then mix it thoroughly into the rice for a soft, silky texture throughout.
Finally, drizzle the soy sauce over everything and stir until the rice is evenly coated. Continue cooking for another 2 to 3 minutes, stirring occasionally so the flavors blend beautifully. I love using a bamboo paddle here because it scrapes the bottom of the skillet clean and folds everything together gently.
Finish by garnishing the fried rice with sliced green onions just before serving for a fresh, crisp pop of flavor. Kitchen shears makes quick, clean work of slicing the green onions and keeps them looking nice and vibrant.
And there you have it. Serve it up hot and enjoy this comforting, homey dish. Remember, cooking is all about experimenting and having fun, and every stir brings you closer to something delicious.
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 Asian cucumber salad. For a crisp vegetable side that keeps dinner balanced and flavorful, Roasted Green Beans With Almonds And Lemon are quick to make and bring a bright, zippy contrast that pairs beautifully with the fried rice. I also love pairing this fried rice with another Asian favorite like Gochujang Ramen. Yum!
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
